Pulled Pork On A Bun

1 3 pound boneless pork shoulder butt
2 tbsp paprika
2 tbsp brown sugar
1 tbsp chili powder
1 tbsp cumin
1 tbsp dried thyme
1 tsp salt
1 tsp pepper

1. Combine seasonings.
2. Untie roast if necessary. Rub spice mixture over pork, transfer to bowl or plastic bag. Cover and refrigerate 4 hours or for up to 24 hours.
3. To cook, heat one side of barbecue. Leave other side unlit. Place barbeque settings to medium. Close lid and cook, adjusting heat if necessary to keep temperature between 250 and 300 degrees for 3 to 3¼ hours or until meat thermometer inserted in the centre of roast registers 170.
4. Transfer pork to cutting board. Tent with foil and let stand 20 minutes to cool slightly.
5. Using 2 forks, or hands, pull pork into shreds and place in bowl.

Barbecue Sauce
2 medium yellow onions
4 cloves garlic
1 cup packed brown sugar
2 cups ketchup
¾ cup apple cider vinegar
½ cup soy sauce
½ tsp crushed red pepper flakes (or to taste)
1 tsp dry mustard
2 tsp black pepper

Cut the onions into ¼-inch thick slices. Grill or broil the onion slices until dark golden. Transfer to a saucepan and add remaining sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer 30 minutes. Pour the sauce through a medium-meshed strainer, scraping sieve with a metal spoon to force all the pulp through the sieve. Cover and refrigerate the sauce if not using immediately.

Final preparation:
Pour 1½ cups barbecue sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.

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