Traditional Super Bowl Sunday Pulled Pork Sandwiches

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

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

Mix together dry ingredients to make a rub.

Place pork on a rack in shallow roasting pan.

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

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

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

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

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.

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