Pulled Pork with Tangy Barbecue Sauce Recipe

Preheat the oven to 300 degrees F and set an oven rack in the lower-middle position.

Pat the pork dry with paper towels. Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.

Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly.

Roast, uncovered, for 6 to 6½ hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195 degrees F.

Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat.

Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.

When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.

Pour off and discard the fat from the roasting pan. Add the water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits.

Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.

While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew.

Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

Spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side. Enjoy!