3 tablespoons (45g) brown sugar, divided
2 teaspoons (10g) garlic powder
2 teaspoons (10g) chili powder
1 teaspoon (5g) cumin
1½ teaspoons (8g) kosher salt, divided
¾ teaspoon (4g) freshly ground black pepper, divided
2 lb. (900g) boneless pork roast
6 cups (1.4L) no-sodium chicken broth
2 tablespoons (30ml) canola oil
½ cup (125ml) balsamic vinegar
½ cup (125ml) prepared barbeque sauce
3 tablespoons (45g) honey
1 clove garlic, minced
6 soft buns
Heat oven to 350F (176C).
Stir together 1 tablespoon (15g) brown sugar, garlic powder, chili powder, cumin, 1 teaspoon (5g) salt and ½ teaspoon (3g) pepper in a small bowl.
Pat roast dry and rub with spice mixture.
Heat oil in Dutch oven or large, oven-safe saucepan over medium high heat.
Add pork roast and brown all over, turning occasionally, about 10 minutes.
Add broth and bring to a simmer. Cover and place in oven.
Cook for 3½ hours, remove from oven and rest, covered for 30 minutes.
Drain pork juices and shred pork with two forks. Add sauce and stir to combine. Spoon mixture onto buns to serve.
Bring vinegar, barbeque sauce, remaining brown sugar, honey, garlic and remaining salt and pepper to a simmer in a small saucepan over medium-low heat.
Cook until thickened, about 20 to 25 minutes.