Directions

1. Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard,paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer,covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be made twodays ahead, then refrigerated, covered. Before using, simmer 3 minutes.
2. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10minutes.
3. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower heatto 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer insertedin the middle of the roast registers 170 degrees F to 180 degrees F.
4. Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix pulled meat withremaining barbecue sauce in a large bowl.
5. Serve on buns with cole slaw.