Sandwiches
A
3T brown sugar
2T paprika
1.5T garlic
1/2T coarse ground black pepper
1T Hawaiian salt
1tsp liquid smoke
3T Worcestershire
2tsp cumin
2tsp thyme
1tsp coriander
1/2C Dijon mustard
8-9lb bone-in pork shoulder butt roast
1C BBQ sauce
18 large sandwich buns
Mix A in small bowl.
Prepare pan: place oven rack in lowest position. Line roasting pan with foil. Place rack over. Preheat oven to 250 degrees.
Pat roast dry, rub with mustard, then with dry rub, using all. Place on oven rack; insert meat thermometer and put in oven.
Roast at 250 degrees for 9-11 hours.
Take out when thermometer reaches 170 degrees F and let sit one hour or more until cool enough to handle.
Add 1C water to drippings and scrape free. Transfer to pan and simmer.
Shred / cut pork (1inch chunk, then shredded, make bite-sized pieces) into large bowl. Stir in pan drippings liquid.
Serve OR refridgerate and reheat later. Can freeze up to 3 months.