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In a small bowl, combine the paprika, light brown sugar, celery salt, garlic salt, dry mustard, black pepper, onion powder, and salt. Rub this mixture all over the pork roast.
Cover the seasoned pork and refrigerate it overnight. When you're ready to cook, preheat your oven to 325°F.
Pour the basting marinade over the pork, then cover the pan tightly with aluminum foil. Cook for about 4 1/2 hours, or until the pork is tender enough to easily pull apart. Turn the pork every hour and baste it every 30 minutes.
If you're cooking over coals, place the pork over white hot coals, covered, for 3 to 3 1/2 hours, turning and basting frequently with the marinade.
Carefully transfer the cooked pork roast to a cutting board. Drain any excess juices from the roasting pan. Using two forks, shred the pork apart, discarding any large pieces of fat, then return the pulled pork to the roasting pan.
In a large bowl, whisk together the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes for the BBQ sauce. Pour this sauce over the pulled pork, stirring to make sure every piece is coated, then cover the pan with aluminum foil again.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
