PULLED PORK
Dry Rub:
1/4 c. Chili Powder
1/4 c. Paprika
1/4 c. Sugar
2 T. Kosher Salt
2 T. Garlic Powder
2 T. Onion Powder
1 t. Celery Seed
Mix dry rub ingredients. Reserve about 1/4 c. and rub the rest into a 6-8 lb. pork shoulder. Cover and refrigerate several hours (preferably overnight).
Put a rack in a roasting pan. Fill the bottom of the roasting pan with 1 cup of apple cider vinegar, and maybe a little water if it doesn’t cover the base of the pan completely. Place pork shoulder on rack, fat side up. Loosely cover with foil.
Bake at 225 for 9-12 hours, depending on the size of the meat. A little too long is a lot better than not long enough - it is practically impossible to overcook this at that temp.
Let cool (still covered) enough to handle, then shred by hand, removing any significant gristle or fat. Toss with reserved dry rub and 1/2 cup to 1 cup barbeque sauce of your choosing.
Serve on sandwich rolls topped with more barbeque sauce and cole slaw. Alternatively, make pizza using barbeque sauce in place of tomato sauce, shredded pork, and a mix of mozzarella and cheddar cheeses.
I do pulled pork like that. Looking for 190 internal temp at which point I wrap it in foil, then newspaper, then a towel and put it in a cooler for a while before pulling.
Takes it from tender to melt in your mouth.