In a small cup, combine 1 tablespoon of the brown sugar, the paprika,½teaspoon
of the pepper,¼teaspoon of the salt, the cumin and the chili powder.
Place the pork on a piece of wax paper. Sprinkle the spice mixture over the
pork, patting the meat to help the spices stick to it.
Over medium heat, heat a large nonstick skillet. Swirl in the oil, then add the
pork. Cook, turning occasionally, until the pork is well-browned, about 5
minutes. Transfer the pork to a shallow roasting pan. Roast until the meat
reaches an internal temperature of 160 degrees F on a meat thermometer, about 15
minutes. Let stand 10 minutes.
Meanwhile, combine the remaining 2 tablespoons brown sugar,¼teaspoon pepper
and¼teaspoon salt, the vinegar, water, ketchup, onion, garlic and red pepper
flakes in a saucepan; bring to a boil. Reduce the heat slightly and boil until
reduced to¾cup, about 15 minutes.
Thinly slice the pork. Combine the pork and 1/4 cup of the sauce in a large
bowl. Serve on the buns with the remaining sauce on the side.
