Pulled Pork

I swear I'm not pregnant again, but I have been CRAVING pulled pork. So when my latest tv show addiction, Recipe to Riches, had it on an episode, I started salivating. The reviews looked amazing too! Luckily for me, they actually post the recipes on their website. So here's another dish I'm going to attempt tomorrow when Debs comes to visit.  Here's the link for the recipe:

Pulled Pork

• 2 tablespoons paprika
• 2 tablespoons packed brown sugar
• 2 tablespoons kosher or other coarse salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 kilograms bone-in pork shoulder picnic roast
• 8 unit sandwich buns, such as Portuguese buns or soft white buns, halved
• 1 package coleslaw mix
• 1 cup coleslaw dressing

Sauce

• 1 cup ketchup
• 3/4 cup apple cider vinegar
• 3/4 cup cola
• 1 tablespoon maple syrup

Directions

Pulled Pork

1. Preheat oven to 325F (160C).
2. In small bowl, stir together paprika, brown sugar, salt, garlic powder, onion powder, pepper, mustard, cayenne, coriander and cumin. Measure out 2 tbsp (25 mL) of the spice mix; rub remaining spice mix all over pork. Place in metal roasting pan. Tightly wrap pan in foil. Bake in oven until meat is tender and falling off bone, about 5 to 6 hours.
3. Meanwhile, make Sauce: In saucepan, combine ketchup, vinegar, cola, maple syrup and reserved spice mix. Bring to a boil over medium-high heat. Reduce heat to simmer; cook uncovered until reduced to 1-1/2 cups (375 mL), about 25 minutes. Set aside.
4. Unwrap pork. Pull meat away from bones. Shred meat with two forks. Combine pork with half of sauce. Slather remaining sauce on cut sides of bottom buns; top with pork. Mix coleslaw mix with dressing; mound on top. Top with bun lids.