-
1
Mix all spice rub ingredients.
-
2
(Crack whole black peppercorns in a bag with a meat hammer.
-
3
Show them who's boss).
-
4
Pat pork dry and coat with the spice rub.
-
5
Heat a frying pan till hot with olive oil (low 5-10min, med 3-4 min, then med-high), then sear the pork on all sides until seriously browned(/burned), about 3-4 minutes each side.
-
6
Reduce heat (med-low) and cover, cook until done (about 10-15 minutes) test doneness by touch.
-
7
Keep checking.
-
8
(Can be done a day in advance, cool and chill, wrapped in fridge).
-
9
It's cool to burn the crap out of the bottom here, it adds to the flavor in the end.
-
10
Score outside of pork with lengthwise knife cuts (helps pull the moisture IN).
-
11
In heavy pot, combine pork with enough water to just cover it.
-
12
Add cider vinegar and 1/3 cup BBQ sauce.
-
13
Bring to boil and then simmer over medium heat covered, 1 hour or more.
-
14
Remove pork and shred with forks.
-
15
Dump out pot, add remaining bottle of BBQ sauce in pan over medium high, stir in shredded pork and heat thoroughly, allowing sauce to soak into pork.
-
16
Steam buns in pot with steamer rack over high, about 2 minutes.
-
17
(I ignored, was too hungry).
-
18
Top bottom half of bun with pork, pickles and onions.
-
19
Finish with top half of bun.
