PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag place in 13x9-inch baking pan. Add water to bag. Squeeze bag to blend water and flour.
COMBINE garlic salt, onion powder, ground mustard, pepper and paprika. Sprinkle and rub over all sides of pork. Add pork to bag.
CLOSE bag with nylon tie cut six 1/2-inch slits in top.
BAKE 2 1/2 to 3 hours or until tender enough to shred. Remove any bones and visible fat. With 2 forks, shred meat. Skim fat from juices pour enough over meat to moisten. Spoon into buns and drizzle with barbecue sauce.
REYNOLDS KITCHENS TIP
Substitute your favorite meat or barbecue seasoning blend for the seasonings.