Hickory Pulled Pork

• paprika↗2 tablespoons
• brown sugar↗2 tablespoons

  packed

• chili powder↗1 tablespoon
• ground cumin↗1 tablespoon
• dried thyme↗1 tablespoon
• salt↗1 teaspoon
• pepper↗1 teaspoon
• boneless pork shoulder, butt roast↗1 lb
• olive oil↗1 tablespoon
• rolls↗8

  halved

• hickory flavored barbecue sauce1 ml
• brown sugar↗1⁄4 cup

  packed

• cider vinegar↗1⁄4 cup
• hot pepper sauce↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 325ºF (160ºC).

2. 2

   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.

3. 3

   In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160ºF (70ºC). 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.

4. 4

   Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.

5. 5

   Barbecue Sauce.

6. 6

   Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.