Slow-Roasted Pulled Pork

Ingredients

• 0.5 cup apple cider vinegar 
• 0.8 cup apple cider vinegar 
• 1 teaspoon pepper black freshly ground
• 5 pound boston butt pork shoulder boneless trimmed (Boston butt)
• 1 tablespoon chili powder 
• 1 teaspoon chili powder 
• 2 tablespoons brown sugar dark
• 3 tablespoons brown sugar dark
• 0.5 teaspoon mustard dry
• 0.5 teaspoon chipotle chili powder 
• 2 teaspoons ground cumin 
• 0.3 cup catsup 
• 0.5 cup catsup 
• 1 teaspoon salt 
• 1 tablespoon paprika smoked
• 2 teaspoons paprika smoked
• 2 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork.
2. Let pork stand at room temperature 1 hour.
3. Preheat oven to 22
4. Place pork on the rack of a roasting pan coated with cooking spray.
5. Pour 1 cup water in bottom of roasting pan.
6. Place rack in pan.
7. Bake at 225 for 1 hour.
8. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven).
9. Bake an additional 3 hours, basting every hour with ketchup mixture.
10. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil.
11. Bake an additional 3 3/4 hours or until a thermometer registers 19
12. Remove from oven; let stand, covered, 45 minutes.
13. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks.
14. Serve with sauce.
15. Serve shredded pork on hamburger buns with pickle chips, if desired.