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1
Preheat the oven to 300 degrees.
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2
Mix the rub ingredients in a small bowl.
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3
Rub the spice blend all over the pork.
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4
(Optional: cover and refrigerate for at least an hour up to overnight.)
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5
Place pork in a roasting pan and into the oven for 6 hours (if making a smaller roast, adust the time).
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6
An instant thermometer should read 170 degrees when inserted into the thickest part of the roast, but really it should be falling off the bone.
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7
When the pork is done, remove it to a platter to rest for 10 minutes.
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8
While the pork is resting, you can prepare the barbecue sauce by combining the sauce ingredients in a sauce pan over medium heat.
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9
Simmer gently for 10 minutes until the sugar is dissolved.
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10
Remove smashed garlic cloves and reduce heat to low until ready to use.
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11
While the pork is still warm, you will want to pull the meat using a couple of forks.
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12
Place the shredded meat into a large bowl, and pour half of the barbecue sauce over it.
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13
Stir and repeat if necessary or until the pork is covered.
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14
Serve on top of an onion roll or any bun of your choice.
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15
If you have leftover sauce, serve on the side.
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16
Note: if the sauce is too vinegary, add more brown sugar to balance it out.
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17
Some like it extra tangy!
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18
So adjust to taste.
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19
Also, the rub adds additional flavor to the sauce!
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20
Enjoy!
