1 teaspoon ground paprika
1 teaspoon ground chili powder
1 tablespoon ground cumin
2 tablespoons dark brown sugar
1 teaspoon freshly ground pepper and sea salt
1 ( 3 to 4 lb) boneless pork butt ( shoulder) roast
1 recipe barbecue sauce ( see below)
1 recipe Chipotle Aioli
8 soft rolls
Mix together paprika, chili powder, cumin. sugar, salt and pepper. Rub pork all over with spice mixture. Refrigerate at least 3 hours or over night.
Preheat one burner of a two burner barbecue to high; reduce to medium. Temperature should read 250°F to 300°F. Place pork on oiled grill over unlit burner. Close lid and cook pork for 3 to 4 hours and meat thermometer reads 160°F.
Transfer to cutting board, tent with foil and let stand 20 minutes. Using 2 forks, pull pork into shreds; place in bowl. Warm sauce and pour 1 to 1 ½ cups over meat; Toss to coat. Serve on buns with remaining sauce and chipotle aioli.
¾ cup mayonnaise
1 Tablespoons extra virgin olive oil
2 tablespoons chipotle peppers, chopped
Mix together in small bowl. Cover and chill.