Dry-Rubbed Barbecue Pork Loin

In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.

Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours.

About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.

Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.

Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on High, change setting to Low. Cover and cook for another 30 minutes.

To serve, spoon about 4 ounces of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

This recipe yields 12 servings.

Exchanges Per Serving: 3 Lean Protein, 2 1/2 Carbohydrate (Bread/Starch).

Nutrition Facts: 373 calories (31% calories from fat), 31 g protein, 10 g total fat (2.6 g saturated fat, 40 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 666 mg potassium, 654 mg sodium*.

* If on a low sodium diet, use low-sodium ketchup.