Hugh's Pulled Pork Sandwiches

1 8-10lb pork shoulder/boston butt/pork butt roast
1/2 C of ButtRub
1/2 C of turbinado/raw sugar

Trim the meat of excess fat. Mix the rub and sugar in a bowl using your fingers or a fork. Paint the roast with yellow mustard and then apply the rub liberally. Put roast in the smoker/oven at 240F. Cook until meat thermometer reads 190, usually 1.5 hours per pound.

Let meat rest for 20-30 minutes (so your fingers don't get burned), pull the pork with a pair of forks, picking out bits of fat and the bone (if you got bone-in).

Coleslaw:

Combine

1C mayonnaise
4 chopped scallions or green onions
2 tsp vinegar
1/8 tsp worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
1/4 tsp sugar

Add mixture to
3 C chopped cabbage
3 C salad greens
1 thinly sliced carrot
1/2 green pepper sliced

Serve meat with hamburger buns, your favorite bbq sauce, and coleslaw.