Pulled Pork

Rub the pork

Mix the brown sugar, salt, paprika, pepper, garlic powder, onion powder, cumin, and cayenne in a small bowl. Pat the pork dry with paper towels and smear the mustard all over it, then press the rub into every surface. For the deepest flavor, wrap it and refrigerate overnight, though an hour at room temperature also works.

Heat the oven to 300F (150C)

Set a rack in the lower third of the oven. Put the pork fat side up in a Dutch oven or a deep roasting pan and pour the cider around it, not over it, so the rub stays put.

Roast low and slow

Cover the pot with its lid, or the pan tightly with foil, and roast for 4 hours. Uncover and continue roasting so the outside forms a dark, crusty bark. The pork is ready when a fork twists in the meat with no resistance, the bone wiggles loose, and an instant-read thermometer reads 200F to 205F (93C to 96C) in the thickest part, 2 to 3 more hours. Do not pull it at 165F; the collagen has not melted yet and the meat will be tough and dry.

Rest the roast

Move the pork to a cutting board, tent loosely with foil, and let it rest for 30 minutes. Skim and discard most of the fat from the juices in the pot and keep the rest.

Shred the meat

Pull the bone out; it should slide free. Using two forks or your hands in heat-resistant gloves, shred the meat into bite-size strands, discarding any large pieces of fat. Chop the bark into smaller pieces and mix it back through.

Sauce and serve

Return the pork to the pot with the reserved juices and the vinegar and toss until it glistens. Stir in the barbecue sauce, or serve it on the side. Pile onto buns with coleslaw, or serve over rice.

Storage. Pulled pork keeps in the refrigerator for 4 days and freezes for 3 months with its juices. Reheat covered in a 325F (160C) oven with a splash of water until steaming.

Slow cooker. Cook the rubbed pork on low for 8 to 10 hours with 1/2 cup cider, then shred. The bark will be softer than the oven version.