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, ground cumin, chili powder, salt, black pepper, and cayenne pepper. Mix well to create the dry rub.

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

4.Place the seasoned pork shoulder in a large roasting pan or Dutch oven. In a separate bowl, mix apple cider vinegar, water, Worcestershire sauce, yellow mustard, and honey. Pour this liquid mixture around (not over) the pork to keep the rub intact.

5.Cover the roasting pan tightly with aluminum foil or the Dutch oven lid. Roast in the preheated oven for about 7 to 8 hours, or until the pork is very tender and easily pulls apart with a fork. Check occasionally to ensure there is some liquid in the pan; add a bit of water if it dries out.

6.Once cooked, remove the pork from the oven and let it rest for 20 minutes, still covered.

7.Transfer the pork to a large platter or cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat or bone.

8.Skim any excess fat from the cooking liquid in the pan. Stir in the barbecue sauce into the remaining liquid to create a flavorful sauce. Pour some of this sauce over the shredded pork and toss to coat evenly. Reserve extra sauce for serving.

9.Toast the sandwich buns lightly if desired. Pile generous amounts of pulled pork onto the bottom halves of the buns. Top with coleslaw if using, then cover with the top halves of the buns.

10.Serve the sandwiches warm with extra barbecue sauce on the side.