Barbecue Pulled Pork

Directions

1. 1
   Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl.
2. 2
   Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
3. 3
   Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat.
4. 4
   Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
5. 5
   Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes.
6. 6
   Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes.
7. 7
   Stir in the chicken broth, ketchup, vinegar and 2 cups water.
8. 8
   Tear 1 bun into pieces and add to the pot.
9. 9
   Return the pork to the pot and bring to a simmer.
10. 10
    Cover the pot and transfer to the oven.
11. 11
    Cook until the pork is very tender, about 2 hours.
12. 12
    Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes.
13. 13
    Shred the pork with 2 forks, tossing to coat in the sauce.
14. 14
    Serve on buns with coleslaw and pickles.
15. 15
    Photograph by David Malosh