Traditional Super Bowl Sunday Pulled Pork Sandwiches - cooking recipe

Ingredients

1 (8 lb) whole picnic pork shoulder or (8 lb) pork shoulder butt
1/2 cup Dijon mustard
1 1/2 tablespoons black pepper
1 1/2 tablespoons garlic powder
1 1/2 teaspoons salt (or more to taste)
3 tablespoons paprika
3 tablespoons brown sugar
1 cup water
1 cup barbecue sauce
18 kaiser rolls

Preparation

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.