This one is good anytime you have something like a Super Bowl party or lots of people you have to feed a casual type meal.
3 tablespoons brown sugar
3 tablespoons paprika (I use the sweet hot Hungarian type)
1 1/2 tablespoons garlic powder
1 1/2 tablespoons black pepper
1 1/2 teaspoons salt
1/2 cup Dijon mustard (this actually works well with any mustard, go nuts and use your favorite type)
8 to 9 pound bone-in pork shoulder butt roast (also known as a Boston butt roast or Boston-style butt) You can subsitute a fresh picnic shoulder, just make sure you cut away the rind.
1 cup bbq sauce of your choice
18 large sandwich buns
Heat oven to 250 degrees and adjust oven rack to lowest position. In a small bowl mix together first five ingredients to make a dry rub.
Line a shallow pan with foil. Pat the roast dry and place it on a rack set over the pan. Lightly sprinkle with salt, brush on half the mustard and sprinkle with half the rub. Turn roast over and repeat.
Place pork in oven and roast until meat thermometer registers 170 degrees (if you don't have a thermometer this is around 10 hours, you'll know by the smell and appearance of the roast when it's really done)
Let it cool just slightly before using knife and large meat fork to pull apart. Place pulled pork into a casserole dish and mix with 1 cup bbq sauce. Serve on the buns with sides of extra bbq sauce and hot sauces.