Ingredients
2 tbsp. light brown sugar
1 tbsp. kosher salt
2 tsp. paprika
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. chili powder
Freshly ground black pepper
1 (4-lb. to 6-lb.) bone-in pork shoulder
2 c. apple cider vinegar
1/2 c. tomato ketchup
1/4 c. brown sugar
1 clove garlic, minced
2 tsp. kosher salt
1/2 tsp. red pepper flakes
Freshly ground black pepper
Preparation
Step 1Preheat oven to 325° and line a large baking sheet with foil. In a medium bowl, stir together brown sugar, salt, paprika, cumin, oregano, chili powder, and a few cranks of freshly ground black pepper. Rub all over pork shoulder and place on prepared baking sheet. Roast until pork easily comes away from bone when a fork is inserted, 2 1/2 to 3 hours. Let cool slightly before shredding.Step 2Meanwhile, make sauce. In a small sauce pan, combine vinegar, ketchup, sugar, garlic, salt, and red pepper flakes. Simmer until slightly thickened, 10 to 15 minutes. Remove from heat and let cool to room temperature. Season as needed with salt and pepper. Step 3Spoon sauce over shredded pork and serve.
