Ingredients
1-1/2 teaspoons each white pepper, paprika and black pepper1 teaspoon each onion powder, garlic powder and cayenne pepper1 teaspoon dried thyme1/2 teaspoon salt1 boneless pork shoulder roast (4 to 5 pounds)16 hard rolls, splitBarbecue sauce, optional
Preparation
Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender.
When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.
