Slow-Roasted Pulled Pork

• Pork:
• 2 tablespoons dark brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground chipotle chile pepper
• 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
• Cooking spray
• 2 cups water, divided
• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• Sauce:
• 3/4 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tablespoons dark brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder

1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
2. Preheat oven to 225u0b0.
3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225u0b0 for 1 hour.
4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190u0b0. Remove from oven; let stand, covered, 45 minutes.
6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.
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brown sugar, paprika, chili powder, salt, ground cumin, freshly ground black pepper, dry mustard, ground chipotle chile pepper, pork shoulder, cooking spray, water, apple cider vinegar, ketchup, apple cider vinegar, ketchup, dark brown sugar, paprika, chili powder

Taken from www.myrecipes.com/recipe/slow-roasted-pulled-pork (may not work)