Cooking Directions

• Set the oven to 325°F.  Stir the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne pepper in a medium bowl.  Rub the pork with 1/4 cup brown sugar mixture.  Reserve the remaining brown sugar mixture.
• Stir the onion and stock in a roasting pan.  Place the pork in the roasting pan.  Cover the pan tightly with aluminum foil.
• Roast for 3 hours or until the pork is fork-tender.  Uncover and let stand for 30 minutes.  Spoon off any fat.  Do not discard the cooking liquid.
• Heat the ketchup, vinegar, molasses, reserved brown sugar mixture and 1 cup cooking liquid in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium-low.  Cook for 25 minutes or until the sauce is slightly thickened, stirring occasionally.
• Remove the pork to a cutting board.  Using 2 forks, shred the pork.  Place the shredded pork into a large bowl.  Pour the remaining cooking liquid over the pork.  Add half the sauce and toss to coat (add more sauce if you like until desired consistency).  Divide the pork mixture among the buns.  Serve any remaining sauce on the side.

Ingredients

• 0.25 cup packed dark brown sugar
• 0.25 cup paprika
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper or crushed red pepper
• 4 pounds, boneless, pork shoulder
• 1 extra large onion, diced (about 1 1/2 cups)
• 2 cups Swanson® Chicken Stock
• 1 cup ketchup
• 0.25 cup cider vinegar
• 0.25 cup molasses
• 30 Pepperidge Farm® White Slider Buns