Ingredients

Serves 6 to 8

　　3 1/2 pounds pork shoulder

　　1 cup firmly packed brown sugar

　　1/4 cup dried oregano

　　1/2 cup chili powder

　　2 tablespoons garlic powder

　　1 tablespoon cayenne pepper

　　4 1/2 tablespoons kosher salt

　　Prepared barbecue sauce, for serving

　　6 to 8 sandwich buns, toasted

　　

Step 1

Trim the fat from the pork, leaving a 1/2-inch fat cap.

　　

Step 2

In a small bowl, combine the brown sugar, oregano, chili powder, garlic powder, cayenne pepper, and salt. Rub the entire roast with the mixture, massaging it into the meat. Cover and refrigerate overnight.

　　

Step 3

Prepare a charcoal or gas grill for direct cooking over high heat. Preheat the oven to 325°F.

　　

Step 4

When the grill is as hot as possible, place the roast in the center. If you are using a charcoal grill, place the roast on the grill directly over the white-hot coals. Cook each side of the roast just until it is well browned but not burned, moving the meat to a new spot on the grill each time you turn it, 10 to 15 minutes total.

　　

Step 5

Remove the roast from the grill and place in a large Dutch oven or heavy pot. Cover and place it in the oven. Cook until the pork pulls apart easily with a fork, about 3 hours.

　　

Step 6

Break the meat into small chunks using two forks. Mix with your favorite barbecue sauce and divide the pork among the sandwich buns.

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