Ingredients
3 tbsp salt
2 tbsp pepper
1 tbsp sweet paprika
1 5 lb boneless pork shoulder roast
2 tbsp vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1 1/2 tsp hot pepper sauce
Preparation
Preheat oven to 300. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
In a large skillet of Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork
Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 and roast for 20 minutes more.
Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.
Tip: Let the roast sit at room temp for 10 min before seasoning. Hanging out will help the pork absorb the spices.
