Pulled Pork Barbecue Sandwich

• 4 Tablespoons Kosher Salt
• 1 Tablespoon Black Pepper
• 1- 1/2 cup Light Brown Sugar
• 1/4 cups Smoked Paprika
• 2 teaspoons Dried Oregano
• 1/2 cups White Vinegar
• 1/4 cups Olive Oil
• 1 Pork Shoulder (about 4-41/2 Lbs.)
• 8 whole Sandwich Buns, To Serve
• Coleslaw, To Serve (optional)

1. Put the salt, pepper, brown sugar, paprika, oregano, vinegar and olive oil in a medium bowl.
2. Mix to form a paste.
3. Rub paste all over pork shoulder, rubbing in well.
4. Wrap pork with plastic wrap and store in the refrigerator for at least 3 hours, although overnight would be best.
5. Preheat your oven to 325 degrees F.
6. Place the pork in a Dutch oven or any other large oven proof pan.
7. Roast uncovered for about 4 hours.
8. The outside should be brown and crispy.
9. Let the meat rest for at least 10 minutes before you use two forks to pull it apart.
10. To serve, pile pork on a bun and add coleslaw if desired.

kosher salt, black pepper, light brown sugar, paprika, oregano, white vinegar, olive oil, pork shoulder, sandwich

Taken from tastykitchen.com/recipes/main-courses/pulled-pork-barbecue-sandwich/ (may not work)