Ingredients

• 3 tablespoons brown sugar
• 3 tablespoons paprika
• 1 1/2 tablespoons garlic powder (such as McCormick® California Style)
• 1 1/2 tablespoons ground black pepper
• 1 1/2 teaspoons salt
• 1/2 cup Dijon mustard (such as Hellmann's®)
• 8 pounds pork shoulder roast (butt roast), rind removed
• 1/2 cup barbeque sauce, or to taste
• 18 large hamburger buns, split

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Instructions

1. Preheat oven to 250 degrees F (120 degrees C).
2. Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
3. Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.