Ingredients:

• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon granulated sugar
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 1 lean pork shoulder arm roast or pork shoulder arm picnic (5 to 6 lbs.)
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1 bottle (12 oz.) chili sauce
• 1-1/4 cups distilled white vinegar
• 2/3 cup firmly packed brown sugar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons bottled red pepper sauce
• 1 teaspoon salt
• 20 thick slices soft white bread or 10 large soft rolls

Directions:

For the rub, combine all dry rub ingredients in large resealable plastic storage bag. Trim skin and excess fat from pork roast to the shoulder joint, leaving a 1/8-inch-thick layer of fat. Place meat in resealable plastic storage bag. Seal bag and toss so rub coats the meat. Marinate in the refrigerator overnight. For the barbecue sauce, heat oil in 3-quart saucepan over medium heat; add onions and cook 4 to 5 minutes or until onions are softened. Add chili sauce, white vinegar, brown sugar, Worcestershire sauce, red pepper sauce and 1 teaspoon salt; bring to boil. Reduce heat and simmer 30 minutes or until slightly thickened. Makes 2 cups. Heat oven to 325 degree F. Arrange roast in 13x9x2-inch roasting pan; pour sauce over top. Tightly cover pan with heavy-duty foil. Bake 3-1/2 to 4 hours or until tender enough to pull away from the bone. Transfer roast to cutting board. With fork, pull meat off bone in large shreds. Discard bone and return pork to pan; stir into barbecue sauce until combined. Bake, uncovered, 25 minutes more. Divide pork and spread on top of 10 bread slices; cover with remaining bread. Makes 10 servings.