Oven-roasted Pulled Pork Sandwiches

Adapted from Tyler Florence.

Serves 12-15.

Dry Rub:
2 Tbs. paprika
1 Tbs. smoked paprika
1 Tbs. garlic powder
1 Tbs. brown sugar
1 Tbs. dry mustard
1 1/2 Tbs. coarse salt
1 (5 to 7 lb.) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time, as little as 1 hour or up to overnight, covered, in the refrigerator.

Bake in a roasting pan for 6 hours at 350 F until the pork is falling apart and a thermometer inserted into the thickest part reads 170 F.

Remove roast from the oven and transfer to a large platter.  Allow meat to rest for about 10 minutes.  While still warm, take 2 forks and "pull" the meat to shreds.  Put shredded pork in a bowl, pour 1/2 of the barbecue sauce over it, and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the bun, top with spicy slaw and additional barbecue sauce, if desired.  Serve with pickle spears.

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
12 buns

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.  Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Spicy Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
2 Tbs. whole grain mustard
2 Tbs. yellow mustard or spicy brown mustard
1 Tbs. cider vinegar
1 lemon, juiced
Pinch sugar
1/2 tsp. celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.  In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar, stirring to incorporate.  Pour the dressing over the cabbage mixture and toss gently to mix.  Season the coleslaw with celery seed, hot sauce, salt, and pepper.  Chill for 2 hours in refrigerator before serving.

Notes:
- I had a 4 1/5 lb. pork loin in my freezer, so that's what I used.  If one side of your meat is fattier than the other, roast with that side up.  It will help flavor the meat and keep it moister.
- I forgot to buy a red chile for the spicy slaw, so I just sprinkled in a few shakes of cayenne pepper.
- This recipe makes a LOT.  If you don't have a large group helping you eat it (or you don't want to eat it for every meal for a week), freeze two thirds of it in separate quart-sized bags for later use.