BBQ Pulled Pork Sandwiches (from Now We're Cooking)

This was one of the most popular items on the Now We're Cooking menu. Because it uses pork shoulder, which is an inexpensive cut of meat, it's also an inexpensive way to feed a large family. Add coleslaw and serve with sweet potato fries to make it a complete meal. If you like, use your favorite bottled barbeque sauce instead of making your own. Serves 6-8 people.

BBQ Pulled Pork Sandwiches

3-4 pounds pork shoulder (butt), trimmed of external fat

Dry Rub:

2 teaspoons black pepper
3 Tablespoons brown sugar
3 Tablespoons Spanish paprika (or sweet Hungarian paprika)
1 Tablespoon salt
1 teaspoon cayenne pepper

Cooking Liquid:

1 cup apple cider vinegar
2 Tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon salt

Southern Barbeque Sauce:

1 cup ketchup
3 Tablespoons cider vinegar
2 Tablespoons brown sugar
1 ½ Tablespoons onion powder
1 teaspoon ground mustard
1 teaspoon Red Hot Sauce
½ teaspoon garlic powder
½ teaspoon black pepper

6-8 Kaiser Rolls

1. Mix together ingredients for the dry rub. Coat the pork with the rub. Place in a large freezer bag (if freezing) or a covered bowl. Let marinate for 8-12 hours. If you're freezing it, it will marinate while it's defrosting.
   
2. If frozen, thaw in refrigerator for 36-48 hours. Add pork to 5-6 quart slow cooker. Mix together cooking liquid and pour over pork, along with 1 cup water. Cook on high for 6-7 hours or low for 8-10 hours. Ideally, turn 1-2 times during cooking. Remove pork from pot and discard all but 1/4 cup marinade. Shred pork with two forks. 
   
3. To make BBQ sauce: Combine all ingredients in a small pot and cook until slightly thickened, about 10 minutes. Stir in reserved marinade and heat for 5 minutes. Stir meat into sauce and serve over toasted rolls.