I love traditions. Ever since I first made this dish, my family and friends insist I serve it on Fourth of July. I am a fan of the punched up flavor of the cider vinegar barbecue sauce. As a Californian, I found a way to prepare this that fits in with the Seriously Simple style of cooking.
The first time I made this Southern dish, I was surprised at how easy it was to put together. I mean, how tough is it to roast pork for five hours and then pull it apart with a fork? It's a lot of fun to do this with a friend. Southerners may be appalled at my roasting it rather than barbecuing it, but once you taste it, I think you will agree that it's out of this world. The meat steams in the foil while the spice rub gently marinates and tenderizes it.
The clever cook could:
--Add a favorite barbecue sauce if the meat becomes dry.
--Use the meat in burritos, tacos or enchiladas.
--Make hash with the meat.
--Top a pizza with the meat and add some shredded jack cheese.
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon minced dry onion or onion powder
1 teaspoon dry mustard, preferably Coleman's
1 teaspoon celery seed
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/4 cup packed dark brown sugar