Yield: 8 servings
- * 1/4 cup packed light-brown sugar
- * 1/2 to 1 teaspoon cayenne pepper
- * Coarse salt and ground pepper
- * 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- * 1 1/2 cups cider vinegar
- * 4 garlic cloves, minced
- * 8 soft sandwich rolls, split
- * Store-bought barbecue sauce, for serving (optional)
Instructions:Tangy Red Cabbage In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.
(This is for a topping on the meat fr. another recipe)
1. Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.