Griff's American Pulled Pork Sandwiches

Ingredients:

1 pork butt roast (about 4 lbs.)
2 tbsp. canola oil
1/4 cup water
10 to 12 hamburger buns

For the Rub:

2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tbsp. coarsely ground black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. celery seed
1/2 tsp. ground mace

For the Sauce:

1.5 cup ketchup
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1/4 cup cider vinegar
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. yellow mustard
2 tbsp. butter
1 tbsp. brown sugar
1 tsp. Louisiana hot pepper sauce

Instructions:

In a bowl or container, mix all of the rub ingredients together.
Cut off excess fat from meat. Rub the meat with a generous amount
of rub--make sure you rub into all the nooks and crannies. Cover
remaining rub and keep (for up to about 6 weeks) in a cool, dry,
dark place. (You should have enough rub left for at least one more
roast.) Wrap the meat in a double layer of aluminum foil and
refrigerate for at least one hour.

Position oven rack to center and preheat oven to 325 degrees F. In
a heavy oven-proof pot or skillet, heat the vegetable oil on stove
over medium heat. Add the meat and brown on all sides. Add the 1/4
cup of water and cover the meat tightly with either a lid or
aluminum foil. Place in oven and bake for about 3 to 3&1/2 hours,
or until meat can be shredded easily with a fork.

About an hour before the meat is done, put all the ingredients for
the sauce, except the bell peppers, onion and butter, in a small
sauce pan. Blend together well, bring to boil over medium heat,
reduce heat, and simmer, stirring often. In another sauce pan, heat
the butter over low heat and add the bell peppers and onions.
Sautee, stirring often, until onion and peppers are tender. Then
add them to the sauce that is simmering.

Remove meat from oven and allow to stand (covered) for 10 minutes.
With a fork, shred the meat into strings. Serve the meat on
hamburger buns, and top with the sauce. Makes 10 to 12 servings.