Pork Shoulder Sandwiches - cooking recipe

Ingredients

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

Preparation

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