Ingredients

• 4-4 1/2 lbs. pork shoulder (also called pork butt)


• Pork Rub
• 1/4 cup salt
• 1 tablespoon black pepper
• 1 cup light brown sugar
• 1/4 cup paprika
• 2-3 sprigs of thyme (leaves only) or 1/2 teaspoon ground thyme
• 4 cloves garlic
• 1/4 cup red wine vinegar
• 2 teaspoons cayenne pepper
• 3 tablespoons extra virgin olive oil

Directions

Place all Pork Rub ingredients in a food processor, and blend until a paste is formed. Rub paste all over pork, then wrap pork with plastic wrap and store in refrigerator for a few hours or overnight.

Preheat oven to 325° F. Allow meat to sit at room temperature for 30 minutes. Place pork (fat side up) on a rack that allows for fat drainage. Cook for about 3 1/2 hours or until rub has turned to a dark brown, then cover with aluminum foil for remaining cooking time (to avoid burning Pork Rub).

After cooked, remove pork and allow to sit on a cutting board for 5-10 minutes. Using two forks, pull apart pork into pieces that will fit nicely on your sandwich buns. Place pork on buns and top with some barbeque sauce. Top with some coleslaw, then add a little more barbeque sauce. Serve with a side of barbeque sauce for those who prefer lots of sauce.