• 8servings
  • 160minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup packed light brown sugar

  2. 1 teaspoon cayenne pepper

  3. salt and pepper

  4. 3 pounds boneless pork shoulder , cut into 4 equal pieces

  5. 1 1/2 cups cider vinegar

  6. 4 garlic cloves , minced

  7. 8 soft sandwich rolls

  8. Sweet Baby Ray's BBQ sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees with racks in lower and upper positions.

  2. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

  3. Place pork in a 5-quart dutch oven; rub with spice mixture.

  4. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork.

  5. Cover pot, place on lower rack, and bake until pork is tender and easily pulls apart with a fork - 2 to 2 1/2 hours.

  6. Transfer pork to a work surface, reserving pan juices. Shred meat using two forks. (I prefer to leave larger chunks rather than shredding every little piece)

  7. Transfer meat to a large bowl and add enough pan juices to keep moist. Use extra if you will be storing meat because it will soak up the juices.

  8. **If you want to use BBQ sauce, also: either gently mix it into the meat mixture or pour some on after you've put it on the rolls.


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