Pulled Pork Sandwiches - Chef Michael Smith

Ingredients

• A 4-5 pound (1.8 – 2.25 kg) boneless pork shoulder
• A big splash of vegetable oil
• 1 cup (250 mL) of brown sugar
• 1 cup (250 mL) of red wine vinegar
• 1 cup (250 mL) of yellow mustard
• A 5 1/2 ounce (156 mL) can of tomato paste
• 1 chipotle pepper (or more if you like the heat) in adobo sauce, minced
• 1/2 cup (125 mL) of chili powder
• 2 tablespoons (30 mL) of cumin powder
• 2 tablespoons (30 mL) of dried oregano
• 1 teaspoon (5 mL) of salt
• 1 cup (250 mL) or so of water