In a small bowl, mix together the paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub the mixture into the meat. Place the pork in a gallon-size food storage bag or wrap tightly in plastic wrap and refrigerate for at least 3 hours, or as long as 24 hours.

SAUCE:

1/2 c. cider vinegar
2 Tbsp. brown sugar
1/2 tsp. Tabasco sauce
1 tsp. kosher salt

In a medium saucepan over medium-high heat, combine the cider vinegar, brown sugar, Tabasco sauce, and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Allow to cool to room temperature. (Warm the sauce over low heat before serving).

Preheat oven to 300 degrees.

Place pork in a Dutch oven or roasting pan, cover, and place in oven. Bake for 1 hour. Turn oven control back to 200 degrees, and roast for an additional 4-6 hours. Remove the pork, cover it loosely with aluminum foil, and allow it to rest for about 15 minutes. Tear the pork into shreds with two forks, removing any fat as you go. Place the shredded meat in a large bowl and toss with the warm vinegar sauce. Pile the pulled pork on kaiser rolls and serve with cole slaw.

*Allow yourself enough time for this recipe- you need to let the rubbed meat sit for several hours (or overnight) before it cooks for several hours!

PINEAPPLE COLESLAW

3 cups packaged coleslaw mix
1/3 cup chopped pineapple, drained reserving 2 Tbsp. juice
1/4 cup mayonnaise

Mix everything together and chill for about an hour.