- 3 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon sweet paprika
- One 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
- 4 cups North Carolina-Style Coleslaw, optional
Preheat the oven to 300°. 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° 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.