Carolina Syle Bbq

• 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

1. Preheat oven to 300. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2. 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
3. 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.
4. 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.
5. Tip: Let the roast sit at room temp for 10 min before seasoning. Hanging out will help the pork absorb the spices.

salt, pepper, sweet paprika, pork shoulder roast, vegetable oil, apple cider vinegar, white vinegar, pepper sauce

Taken from www.epicurious.com/recipes/member/views/carolina-syle-bbq-1279377 (may not work)