The humble hamburger bun is essential for soaking up the vinegary sauce—it hugs the fillings like no other bread can.
Makes: 8 servings
Prep: 20 mins
Cook: 5 hrs
- 3 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon sweet paprika
- 1 5 pound boneless pork shoulder roast
- 2 tablespoons vegetable oil
- 1/3 cup apple cider vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon hot pepper sauce
- 8 hamburger buns, split
- Preheat the oven to 300 degrees . Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.
- Chopped or pulled? It's a personal choice, but shredding the meat for pulled pork makes it easier to remove excess fat.