Pulled-Pork Sandwiches

1 boneless pork shoulder or Boston butt - 3-4 lbs
1/4 Cup dark brown sugar, lightly packed
2 Tbsp kosher/coarse salt
2 Tbsp paprika
1 Tbsp ground black pepper
1/2 Tbsp ground coriander
1/2 tsp onion powder
1/2 tsp dry mustard
1 1/2 cups apple juice
1/2 cup water
1 package soft rolls or buns

Mix brown sugar and dry spices together. Rub deeply all over the pork.
Cover and refrigerate for as long as you can - at least 1 hour or up to
overnight.
Preheat roasting oven to 300. Pour in the apple juice and water. Lay pork
on a rack insert so that the roast is above the liquid. Roast for 5-6
hours, until the pork has reached an internal temperature of at least 200
degrees. The pork should be falling apart before removing from the
roasting oven.
Transfer to a large cutting board, and let rest for 10 minutes. While
warm, shred the pork into small pieces using two forks. Transfer to a
bowl, and serve with bbq sauce on buns.


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