Slow-Roasted Pulled Pork Sandwiches

1.Preheat your oven to 275°F (135°C).

2.In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub.

3.Pat the pork shoulder dry with paper towels. Rub the olive oil all over the pork shoulder, then evenly coat it with the dry rub, pressing it into the meat.

4.Place the pork shoulder fat side up in a large roasting pan or Dutch oven. Pour the apple cider vinegar and water into the pan around the pork, being careful not to wash off the rub.

5.Cover the roasting pan tightly with aluminum foil or a lid and place it in the oven.

6.Slow roast the pork shoulder for about 6 to 8 hours, or until the meat is very tender and easily pulls apart with a fork. Check occasionally to ensure there is still liquid in the pan, adding a little water if necessary to prevent drying out.

7.Remove the pork from the oven and let it rest covered for 20 minutes.

8.Transfer the pork to a large platter or cutting board and use two forks to shred the meat, discarding any large pieces of fat or bone.

9.Mix the shredded pork with 1/2 cup barbecue sauce until well combined.

10.To assemble sandwiches, pile generous portions of pulled pork onto the toasted buns. Top with coleslaw and pickles if desired, and add extra barbecue sauce.

11.Serve immediately with your favorite sides.