| Directions: | Combien all dry rub inredients in gallon size plastic storage bag.
Trim skin and exces fat from roast leaving 1/8 in layer. Place meat in bag with rub and coat. Refridgerate over night.
For BBQ sauce: Heat oil add onions and cook 4-5 min unitl soft. Add chili sauce, vinegar, brown sugar, worcestershire, red pepper sauce and salt. Bring to a boil; simmer 30 minutes.
Heat oven to 325. Put roast in 13 x 9 roasting pan; pour sauce over top. Tightly cover pan with foil. Bake 3 1/2 - 4 hrs or until tender enough to pull away from bone. With fork, shred meat. Discard bone and return pork to pan and combine with sauce. Bake uncovered 25 minutes more.
Serve on warm rolls. |