Pork shoulder, a well-marbled cut available at most supermarkets, turns tender after long, slow cooking. From Gregg Moss, 9News anchor and business reporter, serves 8.
Ingredients
1/4 cup packed light-brown sugar
1 tablespoon Women’s Bean Project Uncle Bob’s BBQ Spice Rub
Coarse salt and ground pepper
3-pound boneless pork shoulder cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Barbecue sauce, for serving, optional
Directions
Preheat oven to 350 degrees with racks in lower and upper positions.
In a small bowl, combine sugar and spice rub.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic and 1/2 cup water; pour over pork. Cover pot and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, about 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl and toss with pan juices to moisten (you may not need all the juices).
Pile pork on rolls and top with barbecue sauce, if desired.
