3 Tbsp. Paprika
1 Tbsp. Garlic Powder
1 Tbsp. Brown Sugar
1 Tbsp. Dry Mustard
3 Tbsp. Coarse Salt
1 (5 to 7 lb) Pork Roast —preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce
1 1/2 Cups Cider Vinegar
1 Cup Yellow or Brown Mustard
1/2 Cup Ketchup
1/3 Cup Packed Brown Sugar
2 Cloves Garlic (smashed)
1 Tsp. Salt (1/2 Tsp if using Coarse Salt)
1 Tsp. Cayenne
1/2 Tsp Freshly Ground Pepper
Mix the Paprika, garlic powder,brown sugar, dry mustard and salt in a small bowl. Rub the spice blend all over the pork and marinate for as you have time for, as little as an hr. or up to overnight covered in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in roasting pan and bake four 6 hrs. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into thickest part registers 170 degrees F.
To make barbecue sauce : combine the vinegar, mustard, ketchup, brown sugar, garlic salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for up to 10 minutes until 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 large forks and “pull” the meat to form shreds. Pull or shred the pork by holding the meat with one fork and pulling it away with the other. I just usually wash my hands and then pull it apart by hand.
Put shredded pork into bowl and pour in about 1/2 of the sauce on the pork and mix well.
Use remaining sauce on the side for when serving the pork.
Best if serve w/ creamy cole slaw.