Season the pork all over with salt and black pepper if you’re using it. Refrigerate for 4 to 8 hours.

When you’re ready to roast, preheat the oven to 325° F.

Set a Dutch oven over high heat. Add the oil. Meanwhile, pat the pork dry with paper towels. It will be damp from the salting, which we don’t want—it’ll cause it to steam in the pan versus sear. When the oil is shimmery, add the pork (if the butcher’s twine is holding the meat together, leave it on). Sear on all sides (including those ends!) until the crust is deeply browned.

Turn off the heat. Slowly add 1 cup water to the pot. It will sizzle and steam and make a fuss. Cover the pot and get in the oven. Roast for 2 1/2 to 3 hours until the pork is so tender, you can easily shred it with two forks.

When the pork is done, remove any butcher’s twine, then use a couple forks to shred the meat into big pieces. Add 1/2 cup BBQ sauce right into the Dutch oven and toss. Add more to taste.

Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.

For the Barbecue sauce

Heat a sauce pot over moderate heat.

Add oil. Sweat the onion and garlic until translucent.

Add remaining ingredients and stir to combine.

Bring to a boil, then down to a simmer.

Simmer for 20 minutes, stirring occasionally to prevent scorching.