1/4 cup smoked Spanish paprika
1/4 cup packed dark brown sugar
1 tbsp garlic powder
1 tbsp dry mustard powder
1 tbsp onion powder
Kosher salt
One 5- to 7-pound bone-in pork shoulder
1 cup apple cider vinegar
12 mini potato buns
Coleslaw, for serving

1/4 cup smoked Spanish paprika 1/4 cup packed dark brown sugar 1 tbsp garlic powder 1 tbsp dry mustard powder 1 tbsp onion powder 1 cup apple cider vinegar 12 mini potato buns

1. Set an oven rack in the lowest position and preheat the oven to 300 degrees F.
2. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tbsp salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside.
3. Place the pork skin-side up in a large cast-iron dutch oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rot, covered, for 30 minutes.
4. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw on a serving tray.