Indoors Pulled Pork

8lb bone-in pork shoulder, pat with your preferred BBQ spice rub & let rest in fridge overnight, allow to come to room temp before cooking. Roast at 325 for 4hrs, reduce heat to 300 for 1hr, let rest 15 minutes, pull apart.

The Sauce: 1.5c cider vinegar, 1c yellow mustard, 1c catsup, 3/4c brown sugar, 1tsp cayane, 3-5 cloves garlic (minced. Combine all ingredients in a sauce pan and simmer until sugar dissolves / flavors meld. Pile meat on a toasted bun, drizzle with sauce, top with cole slaw, enjoy.

Awesome leftovers: reheat pork in frying pan, once hot drizzle with leftover sauce, continue to stir over heat until sauce begins to caramelize. YUMMY!