pulled-pork sandwiches... 3 hours

This is the perfect summer meal! I cut up some seedless watermelon, threw some frozen french fries in the oven at the end and TA-DA! (it also makes excellent leftovers)



the goods:

1/4 cup packed light-brown sugar
1 teaspoon cayenne pepper
3 pounds boneless pork shoulder, cut into 4 equal pieces
1 and 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls or hamburger buns
barbeque sauce, for serving



Preheat oven to 350 degrees with racks in lower and upper positions. In a small bowl combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.



In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and seperates easily when pulled with a fork, 2 and 1/2 hours.



Transfer pork to a work surface, reserving pan juices. (Now would be a good time to throw some fries in the oven if you want). With 2 forks, shred meat. Transfer to a large bowl, and toss with 1/2 cup pan juices just to moisten. You don't want too much or it will make your buns soggy during serving. Pile pork on buns and top with barbeque sauce.