2 tablespoons each paprika and packed brown sugar (25 mL)
1 tablespoon each chili powder, ground cumin and dried thyme (15 mL)
1 teaspoon each salt and pepper (5 mL)
1 boneless pork shoulder butt roast (about 3 pounds/1.5 kg)
1 tablespoons olive oil (15 mL)
8 crusty rolls, halved
BARBEQUE SAUCE:
1 cup catsup
1 cup water
2 Tbsp packed brown sugar (30 mL)
1/4 cup cider vinegar (50 mL)
1 Tbsp hot pepper sauce (15 mL) or to taste
1 clove garlic finely chopped
½ small onion finely chopped
Preheat oven to 325ºF (160ºC).
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, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 ½ - 3 hours or until meat thermometer inserted in centre registers 160ºF (70ºC) and pork separates easily. Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
BARBEQUE SAUCE: Meanwhile, in saucepan, bring catsup, water, brown sugar, vinegar, hot pepper sauce, garlic and onion to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.For added treat spoon some coleslaw over pork. Yield: 8 servings
