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Ingredients
- 1/4 cup packed light brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground black pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 4 garlic cloves, minced
- 8 soft sandwich rolls, split
- Store-bought barbecue sauce, for serving (optional)
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt and 1 teaspoon pepper.
Place pork in a 5-quart dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic and 1/2 cup water; add to pot. Cover and place on oven's lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls and top with barbecue sauce, if desired.
Makes 8 servings, each 416 calories, 14.2 grams fat (4.7 grams saturated), 29.4 grams protein, 40.7 grams carbohydrates, 2.1 grams fiber.
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