Yield: 12 servings

1 (4 1/2-pound) boneless pork shoulder (also called a Boston butt), tied

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon light brown sugar

1/2 teaspoon onion powder

1 pinch ground red (cayenne) pepper

12 hamburger buns

Homemade barbecue sauce (see recipe)

1. Pat pork dry with paper towels and place on a work surface. Combine chili powder, cumin, brown sugar, onion powder and cayenne, and rub mixture over all surfaces of the pork. Wrap roast in plastic wrap and refrigerate at least 3 hours or up to 8 hours.

2. Preheat the oven to 300 degrees. Remove plastic wrap and place pork on a rack in a roasting pan. Roast until you can pierce all surfaces of the pork easily with a sharp knife and a thermometer registers 190 degrees when inserted into the thickest part of the meat, 4 to 4 1/2 hours or longer. Remove roast from oven and let stand for 20 minutes.

3. Using two table forks, "pull" the pork into shreds. (The pork can be prepared 2 days ahead to this point; cool, cover and refrigerate. Spread pork on a rimmed baking sheet, sprinkle lightly with water, cover with foil, and reheat in a 350-degree oven for about 20 minutes.)

4. Serve the pork mounded on buns and drizzled generously with sauce. Pass extra sauce separately.

Per serving (without sauce): 390 calories; 20g fat; 7g saturated fat; 100mg cholesterol; 29g protein; 23g carbohydrate; 3.5g sugar; 1.5g fiber; 280mg sodium; 95mg calcium.