The Killen's Barbecue chef shares a version of his popular slow-cooked dish

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Credit: Jennifer Causey

Pulled Pork Sandwiches

½ cup kosher salt
1 tsp. smoked paprika
⅛ tsp. cayenne pepper
1 tbsp. turbinado sugar
½ cup, plus 1½ tsp. black pepper, divided
1 5-7-lb. bone-in pork shoulder roast (Boston butt)
1 cup apple cider vinegar
2 tbsp. balsamic vinegar
1 tbsp. minced garlic
¼ tsp. crushed red pepper
1 cup ketchup 2⁄ 3 cup granulated sugar
White hamburger buns
Prepared cole slaw food

1. Preheat oven to 250°. Stir together salt, paprika, cayenne pepper, turbinado sugar and1⁄ 2 cup black pepper in a medium bowl. Coat pork roast very generously with salt mixture. Place roast on a wire rack on a rimmed baking sheet. Bake in oven until a meat thermometer inserted in thickest portion registers 195°, 6 to 8 hours. Let stand 30 minutes.

2. Stir together apple cider vinegar, balsamic vinegar, 1 cup water, garlic, red pepper and remaining 1 1 ⁄ 2 teaspoons black pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Stir in ketchup and granulated sugar; simmer, stirring occasionally, 10 minutes.

3. Shred pork with 2 forks, and place in a large bowl. Add barbecue sauce, and stir to coat. Pile pulled pork on bottom buns. Top with slaw. Cover with top buns, and serve immediately.

Tip! Turn leftovers into tasty new meals: Scatter the pork over pizza, pile it on top of baked potatoes, add it to quesadillas, or swap it with bacon in a Cobb salad.

Serves: 4
Active time: 30 minutes
Total time: 8 hours, 30 minutes