Pork Barbecue

 Nothing screams warm weather like barbecue. what better way to make it than with pork.
I am doing an informal survey. Do you eat your barbecue with or without coleslaw on top?
If you put coleslaw on it then you have to be southern, or at least understand our way.
I have relatives in the north that look at me funny when I eat my barbecue with slaw on it. They also joke on how we talk Ya ll!
I guess it is all in how you are raised. If they were raised without it, I guess it is funny to see someone eat it that way.
For now I will show you how to make the barbecue. In another post I will get to the coleslaw.

Pulled Pork Sandwich
1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup smoked paprika
2 to 3 teaspoons dried oregano
1/4 cup vinegar
3 tablespoons extra-virgin olive oil
 Place the salt, pepper, brown sugar, paprika, oregano, and vinegar in a medium bowl. Add extra-virgin olive oil and mix until you have a nice paste. Rub the paste all over the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
 Preheat the oven to 325 degrees F. Line the bottom of a dutch oven with onions.
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before you use two forks and pull it apart.
To serve, cut the bread in half and pile up some pulled pork. With or without coleslaw.

Peace be with you,
Veronica