Ingredients
2 tablespoons brown sugar4-1/2 teaspoons paprika2 tablespoons coarsely ground pepper, divided1 tablespoon kosher salt1 teaspoon chili powder1/2 teaspoon cayenne pepper1 boneless pork shoulder butt roast (3 to 4 pounds), cut in half1 cup cider vinegar1/4 cup beef broth1/4 cup barbecue sauce2 tablespoons Worcestershire sauce1-1/2 teaspoons hickory liquid smoke, optional10 kaiser rolls, split
Preparation
In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight.
Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, liquid smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low until meat is tender, 8-10 hours.
Remove meat from slow cooker; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.
Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
