Pulled Pork

• 4 lb pork shoulder (butt) (bone-in)
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 2 tsp salt
• 1 tsp black pepper
• ¼ cup apple cider vinegar
• 1 cup BBQ sauce (for serving)
• 8 brioche buns

How to Make It

1. 1

   Combine all dry spices and brown sugar. Rub all over pork shoulder. Refrigerate overnight if possible.

2. 2

   Preheat oven to 275°F. Place pork in a roasting pan with apple cider vinegar. Cover tightly with foil.

3. 3

   Roast 7-8 hours until internal temperature reaches 200°F and meat is very tender.

4. 4

   Rest 30 minutes, then shred meat with two forks, discarding large fat pieces.

5. 5

   Mix shredded pork with cooking juices and BBQ sauce.

6. 6

   Serve on brioche buns with coleslaw.