Ingredients
- For the roast
- 1 tablespoon garlic powder
- 3 tablespoons paprika
- 1 teaspoon brown sugar
- 1 teaspoon dry mustard
- 2 tablespoons coarse sea salt
- 1 (5-7 pound) pork roast
- For the sauce
- 3/4 cup apple cider vinegar
- 1/2 cup brown mustard
- 1/4 cup ketchup
- 1/4 cup brown sugar, packed
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon cayenne
- Black pepper
- 3/4 cup water
Directions
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In a small bowl, combine the garlic powder, paprika, brown sugar, mustard powder, and salt. Using a knife, poke holes in the fat layer of the roast. Rub the spice blend over the roast, being sure to coat all sides. Cover and refrigerate for at least 1 hour.
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Preheat oven to 325 degrees F. Place the pork roast in a roasting pan and bake for 4-6 hours, until it registers at least 170 degrees on a meat thermometer. Remove from the oven and place on a platter. Tent the roast with aluminum foil and allow to rest at least 10 minutes before pulling apart.
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Meanwhile, in a saucepan combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, Cayenne pepper, and black pepper. Heat over medium heat until mixture begins to bubble and simmer. Stir frequently for about 10 minutes. Remove the mixture from the heat, set aside.
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While the pork is resting, deglaze the roasting pan. Pour about 3/4 cup water into the pan and set over medium heat. Scrape the bottom and sides with a wooden spoon to remove the browned bits from the pan. Allow about half of the water to evaporate. Pour into the pan with the sauce and allow to cook for about 4-5 minutes.
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Using two forks, gently shred the pork. Place the pork in a bowl and pour the sauce over the top. Stir until the pork is evenly coated in the sauce. Serve on buns.