Barbecue Pulled Pork Sandwiches

Preheat the oven to 300 degrees. Mix the rub ingredients in a small bowl. Rub the spice blend all over the pork. (Optional: cover and refrigerate for at least an hour up to overnight.)

Place pork in a roasting pan and into the oven for 6 hours (if making a smaller roast, adust the time). An instant thermometer should read 170 degrees when inserted into the thickest part of the roast, but really it should be falling off the bone. When the pork is done, remove it to a platter to rest for 10 minutes.

While the pork is resting, you can prepare the barbecue sauce by combining the sauce ingredients in a sauce pan over medium heat. Simmer gently for 10 minutes until the sugar is dissolved. Remove smashed garlic cloves and reduce heat to low until ready to use.

While the pork is still warm, you will want to “pull” the meat using a couple of forks. Place the shredded meat into a large bowl, and pour half of the barbecue sauce over it. Stir and repeat if necessary or until the pork is covered.

Serve on top of an onion roll or any bun of your choice. If you have leftover sauce, serve on the side.

Note: if the sauce is too vinegary, add more brown sugar to balance it out. Some like it extra tangy! So adjust to taste. Also, the rub adds additional flavor to the sauce! Enjoy!