If you want real, good BBQ and don’t have a smoker or time to watch the grill you should try this recipe. With this you just put it in the oven and check on it 5-8 hours later. I love the sauce, though it can be a little spicy. If you want, don’t add the sauce to the pork and leave it dry, though I do find it dries out a little after time in the fridge. This recipe also freezes great and can just be reheated in a crock-pot or saucepan, the day of serving. Enjoy this great BBQ and try it with coleslaw on top….my favorite.
Serving Size: about 12 Sandwiches
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1/2 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for at least 1 hour or overnight, covered, in the refrigerator. (I prefer overnight) Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.