Southern Pulled-Pork Sandwhiches

1/4 cup packed brown sugar
1/2 to 1 tsp cayenne pepper
coarse salt and pepper
3 lbs. boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
store-bought bbq sauce, for serving (optional)

1. Preheat oven to 350 with racks in lower and upper positions.  In a small bowl, combine sugar, cayenne, 1 tbsp salt, and 1 tsp pepper.

2. Place pork in a 5-qt Dutch oven or large heavy bottomed pot; rub with spice mixture.

3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork.  Cover pot, and place in oven on lower rack.  Bake until pork is very tender and separates easily when pulled with a fork, 2-2.5 hours.

4. Transfer pork to a work surface, reserving pan juices.  With two forks, shred meat.  Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices).  Pile pork on rolls, and top with bbq sauce, if desired.

Food mag.