Ingredients
Family portion- 2 kg Pork shoulder (Boston butt)
- 4 tbsp Brown sugar
- 4 tsp Kosher salt
- 4 tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Black pepper
- 8 tbsp Apple cider vinegar
- 12 tbsp Barbecue sauce
- 4 Hamburger buns
- 1 1/3 cups Coleslaw
Instructions
- Step 1: Mix sugar, salt, paprika, garlic powder, onion powder, and pepper. Rub all over pork. Refrigerate at least 2 hours (overnight best).
- Step 2: Oven method: Place in a covered Dutch oven with 1/2 cup water. Bake at 300°F (150°C) for 3.5–4.5 hours until fork-tender.
- Step 3: Rest 20 minutes, then shred with forks. Toss with apple cider vinegar and barbecue sauce to taste.
- Step 4: Toast buns. Pile pork high and top with coleslaw.