tablespoons coarsely ground black pepper
3 tablespoons dark brown sugar
2 tablespoons paprika
2 tablespoons smoked paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
PORK
2 untrimmed boneless pork shoulder halves (about 6 pounds total)
Mix all dry rub ingredients in small bowl. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork with your hands. Cover with plastic wrap; refrigerate at least 2 hours or overnight.
Cook pork in oven at 300 degrees until it is tender and pulls apart. This may take up to 4 or 5 hours. When the pork is done. Let it cool, and then pull it apart using your hands.
CIDER VINEGAR MUSTARD SAUCE
2 cups prepared mustard (whatever you have on hand)
1 cup apple cider vinegar
8 tablespoons brown sugar 1 teaspoon cayenne
1 tablespoon freshly ground black pepper
1 teaspoon salt or more to taste
2 teaspoons minced garlic
Heat all ingredients in a sauce pan over medium heat and whisk together well. Cook until sugar is dissolved and sauce begins to thicken. Serve warm or cold. The sauce will last for a few weeks in your refrigerator.
Toast hamburger buns. Divide shredded pork among bottoms of buns. Drizzle lightly with vinegar mustard sauce. Top with coleslaw recipe of your choice. We like it spicy, as opposed to sweet. Cover with tops of buns. If you want to add some more heat, we recommend Frank’s Red Hot, a vinegar
based hot sauce.
