You must try this East Carolina Pulled Pork Barbecue!!!
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- 1 boneless pork shoulder (about 4 to 41/2 pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1½ cups light brown sugar
- ¼ cup paprika
- 3 tablespoons extra-virgin olive oil
- one bag shredded coleslaw (found in the salad section)
- tablespoon yellow mustard
- cup mayonnaise
- ¼ cup sour cream
- ½ lemon, juiced
- tablespoons red wine vinegar
- teaspoons sugar
- teaspoons of celery seeds
- Mix Together and chill
- Preheat oven to 325 degrees F.
- Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
- Place pork in the large dutch oven and cover with lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
- Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
- Serve on hamburger buns topped with BBQ sauce and cole slaw.