Ingredients
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1 (5 -7 lb) pork roast, preferably shoulder or 1 (5 -7 lb) boston butt
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3 tablespoons paprika
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1 tablespoon garlic powder
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1 tablespoon brown sugar
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1 tablespoon dry mustard
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3 tablespoons course sea salt
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1 1/2 cups cider vinegar
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1 cup yellow mustard or 1 cup brown mustard
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1/2 cup ketchup
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1/3 cup packed brown sugar
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2 garlic cloves, smashed
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1 teaspoon cayenne
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1/2 teaspoon fresh ground pepper
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1 teaspoon kosher salt
Instructions
- Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 300°F.
- Place pork in a roasting pan and roast for 6 hours or until it falls apart.
- While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
- When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
- While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
- Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
- If you like coleslaw, put it on the roll and top with BBQ pork.