Pulled Pork

Equal parts brown sugar, white sugar, salt, pepper, cumin. Twice as much paprika. Chili powder and cayenne.

I roast the pork shoulder at 225 for 6 hours or so, until it's fork tender, applying the rub every 30 minutes (and at the start).

Shred it and simmer with cider vinegar and tabasco and maybe some regular tomato-based barbecue sauce.