Serves: 10  Prep time: 15 minutes + 1 day  Cook time:  6 hours

For the dry rub:

3 T paprika

1 T garlic powder

3 T brown sugar

1 T dry mustard

3 T coarse salt

1 t liquid smoke

1 t dried oregano

¼ cup olive oil

For the Sandwiches:

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

2 T prepared mustard

2 packages Hawaiian bread  rolls

2 cups BBQ sauce

In a food processor combine the paprika, garlic power, brown sugar, dry mustard, salt, liquid smoke, and oregano.  Turn in the processor on and add in your olive oil until you have a nice paste.

Rub  your pork butt with the prepared mustard then slather on your spice mixture.  Be sure to massage it in well and get it into all the nooks and crannies.   Let in marinate in the fridge for as long as possible, at least 1 hour or up to overnight.

Preheat the oven to 300 degrees F.

Place the marinated pork in a roasting rack and roast at 300 degrees until an instant read thermometer reads 170 degrees F, about 6 hours, when the pork just easily falls apart.

Pull the pork into small pieces and serve on a Hawaiian buns with BBQ sauce and cole slaw.  MMMMmmmm!  So good!

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