or the pork

• 1 (5 to 6 pounds) bone-in pork butt (sometimes called Boston butt; see note)
• 4 teaspoons salt
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 1 tablespoon (packed) dark brown sugar
• 1 teaspoon freshly ground black pepper

For the Tangy Barbecue Sauce

• 1 cup plus 2 tablespoons ketchup
• 3/4 cup cider vinegar
• 3/4 cup (packed) dark brown sugar
• 1/4 cup plus 2 tablespoons spicy brown mustard
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 3/4 cup water, for deglazing the roasting pan

For serving

• 12 hamburger buns, lightly toasted and buttered, if desired

Instructions

STEP 1

Preheat the oven to 300 degrees Fahrenheit and set an oven rack in the lower-middle position.

STEP 2

Pat the pork dry with paper towels.

STEP 3

Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don’t leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).

STEP 4

Roast, uncovered, for 6 to 6 1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195 degrees F (95 degrees C).

STEP 5

While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about 10 minutes. Remove from the heat and let sit until the pork is done.

STEP 6

When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.

STEP 7

Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that’s OK.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.

STEP 8

While the pork is still warm, use 2 forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about 2/3 of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

STEP 9

To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.

Note

Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner. If you can only find a boneless butt, that’s OK.

Make-Ahead/Freezing Instructions

The pork can be made entirely ahead of time and stored in a covered container in the refrigerator for up to 4 days. To reheat just a few servings of pulled pork, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for 1 to 2 minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in an oven at 250 degrees F (120 degrees C) for about 30 minutes, or until hot. To freeze, place the pulled pork in a zip-close freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.