Turn this easy barbecue dinner into a fun family activity with a DIY pulled pork bar.
Freshly ground black pepper
and thinly sliced
Thick-sliced white bread, for serving
- Preheat oven to 300°F. Combine cumin, coriander, paprika, 5 teaspoons salt, and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with spice mixture. Spoon jam on pork and turn to coat.
- Scatter onions and jalapeños around pork. Cover with aluminum foil, crimping edges to seal. Roast until pork shreds easily, 4 to 5 hours.
- Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin, and fat. Add onions, jalapeños, and pan juices, and toss to combine. Serve with bread and Sweet-and-Spicy Sauce alongside (reserving 1/3 cup sauce for Roasted Red Cabbage-and-Collard Green Slaw).
- Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.