Southern Pulled-Pork Sandwiches

(Photo: Martha Stewart )

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)

1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in crock pot and rub with spice mixture.
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover and cook for 4 hrs. Pork should be very tender and separate easily when pulled with a fork.
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.

  - Adrian Parkinson