Combine love rub well, breaking up any clumps, and store in airtight container.
Generously rub pork, cover and marinate in refrigerator overnight. Slowly smoke pork roast according to your smoker or grill directions (indirect heat) approximately 6-8 hr until internal temp is 185°. Alternatively, after 2 hours of smoking, the pork may be covered and finished in a 300° oven (best results will be achieved on grill or in smoker). Let pork rest off heat for 20 min until cool enough to handle. Remove the bone and shred pork with forks or tongs. Drain excess liquid. Toss with heated BBQ sauce until lightly coated. Mound on buns * and top with coleslaw and more sauce if desired. Serve with Grilled Corn and Smoked Paprika Butter (available at your Market Cheese Shop).
2 c Market Sweet Chile BBQ Sauce (available at Market Kitchen counter)
10 hamburger buns or other soft rolls
1 1/2 lb green cabbage, core removed and thinly sliced
1/2 lg red bell pepper, diced small
1/4 c ea yellow mustard, mayonnaise, sugar and distilled vinegar
1/2 t ea ground celery seed and black pepper, freshly cracked
salt to taste
Combine the mustard, mayonnaise, sugar, vinegar, celery seed, pepper and salt to taste. Toss the cabbage and red pepper with enough dressing to coat. Taste and adjust.
* To make this recipe gluten-free friendly, use gluten-free buns.