1 pork roast (shoulder or butt) 5 to 7 lbs.

Dry Rub:

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed dried chipotle peppers
(can replace chipotles with other dried chiles)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon onion powder

Hog Sauce 2 large onions,chopped
3 tablespoons vegtable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin
5 1/4 cups (42oz) canned tomatoes with juice
3 cups cider vinegar
1 3/4 cup ketchup
1/2 cup orange juice
1/4 cup dark brown sugar
1/4 cup spicy brown mustard
1 tablespoon salt
1 tablespoon coarse ground pepper

12 sandwich rolls

Place all dry rub ingredients in a bowl, mix well until thoroughly blended, place dry rub in salt shaker and cover roast with a generous coat. Rub into the meat and wrap in plastic wrap. Chill 1 hour or overnight in fridge. Remove roast from plastic wrap. Preheat oven to 300 degrees F. Put pork in a roasting pan and bake for about 6 hours or until the meat is falling apart and a meat thermometer reads 170° at the thickest part. Remove roast from oven and rest pork for 10 minutes. Then, using 2 forks, shred the meat and seperate from fat. Mix meat with your favorite sauce and serve on toasted sandwich rolls with cole slaw.

~~ To make the HOG SAUCE barbeque sauce from the Harley Cafe, saute onions in the oil until translucent, then add the remaining ingredients and cook on medium until sauce is thick enough to coat the back of a spoon. Puree the sauce in a blender, or using a hand blender right in the pot. (Sauce can be made 2 - 3 days in advance and refrigerated, then reheated to make sandwiches.)