- Portion size 8 servings
- 2 tablespoons paprika
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 boneless pork shoulder butt roast (about 3 lbs/1.5 kg)
- 8 crusty rolls halved
- 1 bottle (455 ml) hickory barbecue sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon hot pepper sauce
Preheat oven to 325°F (160°C).
Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2-1/2 hours or until meat thermometer inserted in centre registers
160°F (70°C). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
Barbecue Sauce: Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Pour 1-1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.