pulled pork sandwich

ingredients

2 lb pork shoulder

for the rub:
pimenton de la vera
paprika
sea salt
black pepper
the dirty dozen rub (a gift from jean -- thanks, jean!)

for the mop:
3/4 c red wine vinegar
1/4 apple cider vinegar
3 T worcestershire sauce
2 t sugar
1 T spicy brown mustard
1 T sweet habanero mustard
1 T cayenne powder
honey

directions
combine the rub spices and rub all over the roast.
wrap tightly in plastic and refrigerate overnight.
in a bowl, combine all of the mop ingredients and mix well.
unwrap the roast.
heat the over to approximately 190-200 degrees F.*
heat up a cast iron skillet and sear the roast on all sides.
pour the mop over the roast.
cover the skillet with aluminum foil.
cook for ~6 hours. maybe 10.*
pull apart.
pile onto buns and eat!

*so ... it's pretty difficult to get the oven to hover reliably at such a low temperature. i put this in the oven and set the dial to what i thought would produce about 200 degrees, but it ended up heating to about 330. the meat cooked there for about 40 minutes. so, i turned the dial down even further than i thought necessary, thinking that i could leave it for about 4 hours, and cruised over to dolores park for some beverages and laying about in the sunshine. when i got back, the meat was definitely nowhere near done, and the oven temp read about 140ish. so i turned the dial back up, checked to see that the oven flames were still on, and kept the roast in for another four hours or so -- enough time to have a bowl of french onion soup, a bottle of wine, and a goat cheese-and-bacon burger at chez maman. the pork turned out perfectly tender, moist and pull-able. in other words, i'm not really sure how long the pork was cooked or at what temperature, but it turned out great regardless.