8 to 9 lb. bone-in Boston Butt Roast, rind removed
18 Large Snadwich Buns
Adjust over rack to lowest position and heat oven to 250 degrees. Line a shallow pan with foil.
In a small bowl, mix sugar, paprika, garlic powder, pepper and salt to make a rub. Pat roast dry. Place it on a rack set over the pan. Brush roast with half the mustard, then sprinkle with half the dry rub. Carefully turn roast over and repeat the process.
Bake roast until meat thermometer registers 170 degrees, about 9 to 11 hours. Remove from oven; cool enough to handle, about 1 hour. Cut pork into 1 - to 2- inch chunks. In a large bowl, pull meat apart with fingers into bite-size shreds.