Pulled Pork Barbecue Sandwich

Put the salt, pepper, brown sugar, paprika, oregano, vinegar and olive oil in a medium bowl. Mix to form a paste. Rub paste all over pork shoulder, rubbing in well. Wrap pork with plastic wrap and store in the refrigerator for at least 3 hours, although overnight would be best.

Preheat your oven to 325ºF.

Place the pork in a Dutch oven or any other large oven proof pan. Roast uncovered for about 4 hours. The outside should be brown and crispy.

Let the meat rest for at least 10 minutes before you use two forks to pull it apart.

To serve, pile pork on a bun and add coleslaw if desired.