Traditional Super Bowl Sunday Pulled Pork Sandwiches

Ingredients

• 1 (8 lb)  whole picnic pork shoulder or pork shoulder butt
• 1/2 cup Dijon mustard
• 1 1/2 tablespoons black pepper
• 1 1/2 tablespoons garlic powder
• 1 1/2 teaspoons salt (or more to taste)
• 3 tablespoons paprika
• 3 tablespoons brown sugar
• 1 cup water
• 1 cup barbecue sauce
• 18 kaiser rolls

Directions

1. 1

   With oven rack in lowest position, preheat to 250 degrees.

2. 2

   Remove rind from pork roast. (This requires a pretty sharp knife!).

3. 3

   Mix together dry ingredients to make a rub.

4. 4

   Place pork on a rack in shallow roasting pan.

5. 5

   Rub the pork all over with Dijon mustard, then pat on dry rub.

6. 6

   Roast pork until a meat thermometer reads 170 degrees. This can take anywhere from 9 to 11 hours.

7. 7

   Remove pork from oven and let cool for about 1 hour. Reserve all pan drippings.

8. 8

   Pull pork into chunks, and then shred into a large bowl.

9. 9

   In medium saucepan, combine reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over shredded pork. Stir well. This can now be refrigerated and reheated in a covered pot over low heat later, or served immediately.

10. 10

    Serve on rolls, with hot sauce or extra barbecue sauce, if desired.