Pulled Pork Sandwitches

This is a tweak on a recipe from Tyler Florence on the Food Network channel. The BBQ sauce is a requirement for this, but I would not recommend it on any other BBQ.

Dry Rub:

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse sea salt
• 1 (5 to 7 pound) 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 garlic cloves, smashed
• 1 teaspoon kosher salt
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• Pan drippings from the pork
• 12 hamburger buns
• 1 recipe Cole Slaw, recipe follows
• Pickle spears, for serving

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. You can also cook this in the crock pot on low for 8 hours

While the pork is roasting, 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. To add some smoke taste, I add in a pint of generic BBQ sauce from the store. Just make sure it is smokey and spicy - you don't want to use a sweet sauce.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto a hamburger bun. This also freezes and reheats very well for a quick mix