Pork Shoulder Sandwiches

• 6 -8 lbs pork butt or 6 -8 lbs pork shoulder
• 1/4 cup brown mustard or 1/4 cup spicy mustard
• 8 -10 slices Texas toast thick bread (or Wonder, Iron Kids, etc..)
• barbecue sauce (your favorite)
• Coleslaw (I use KFC Coleslaw KFC Coleslaw) (optional)
• French fries (I buy a large order from a local eatery because their fries are addictive) (optional)
• Spice Rub
• 2 1/2 tablespoons sweet paprika
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper (add less to adjust heat)
• 1 tablespoon oregano
• 1 tablespoon thyme

1. Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
2. Place in a plastic bag and refrigerate overnight.
3. Remove from refrigerator and allow to sit at room temperature for 1 hour.
4. Preheat oven to 250 degrees.
5. Place uncovered shoulder directly on rack with a drip pan beneath.
6. Roast for 7-8 hours (or until falling apart).
7. Remove from oven to a cooling rack to rest for at least 1 hour.
8. Pull pork apart using fingers or two forks.
9. Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
10. It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.

pork, brown mustard, bread, barbecue sauce, addictive, rub, sweet paprika, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.food.com/recipe/pork-shoulder-sandwiches-105999 (may not work)