1/4 cup packed light brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground black pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt and 1 teaspoon pepper.
Place pork in a 5-quart dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic and 1/2 cup water; add to pot. Cover and place on oven’s lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls and top with barbecue sauce, if desired.