Hickory Pulled Pork

Ingredients

• 2 tbsp paprika
• 2 tbsp packed brown sugar
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• + 6 more ingredients
• • 1 boneless pork shoulder butt roast , (about 3 lbs/1.5 kg)
  • 8 crusty rolls , halved
  • 1 bottle (455 mL) hickory barbecue sauce
  • ¼ cup packed brown sugar
  • ¼ cup cider vinegar
  • ½ tsp hot pepper sauce

Preheat oven to 325°F (160°C). Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours. In large ovenproof skillet...

View full recipe at SpringPad