Southern Pulled-Pork Sandwiches
Ingredients:
Pork shoulder -- a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder -- (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves -- minced
8 sandwich rolls -- split
barbecue sauce -- store bought for serving (optional)
Directions:
1. 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.
2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
4. 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.
