Southern Pulled Pork

• 14 cup packed light-brown sugar
• 12-1 teaspoon cayenne pepper
• coarse salt and pepper
• 3 lbs boneless pork shoulder, cut into 4 equal pieces (Boston butt)
• 1 12 cups cider vinegar
• 4 garlic cloves, minced
• 8 soft sandwich buns, split
• store-bought barbecue sauce, for serving (optional)

1. Preheat oven to 350 degrees, with racks in lower and upper positions.
2. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
3. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
4. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork.
5. Cover pot, and place in oven on lower rack.
6. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
7. Transfer pork to a work surface, reserving pan juices.
8. With two forks, shred meat.
9. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices).
10. Pile pork on rolls, and top with barbecue sauce, if desired.

lightbrown sugar, cayenne pepper, salt, pork shoulder, cider vinegar, garlic, sandwich buns, storebought barbecue sauce

Taken from www.food.com/recipe/southern-pulled-pork-364334 (may not work)