Servings: Makes a dozen slidersPrint Recipe
For the Pork
For the Finishing
For the Slaw
Mix together the spice rub and massage the meat generously with it. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
Pre-Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Crank up the oven to 500 °F. Rub the cooked pork with 1/4 cup brown sugar, then bake until the sugar has melted and is bubbling, forming a caramel crust, about 10 minutes. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
Add the barbecue sauce to the meat and toss to coat, adding more sauce as needed. To make the slaw, toss everything together until well mixed and set aside.
Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches. I like to heat up the buns a bit (I just microwave them) and lightly butter them before piling everything on.