2 tbsp vegetable oil
2 cups dry rub
Carolina vinegar barbecue sauce
Day 1. Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.
Day 2. Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325F. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.
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