PRE-PREP: Make brine, make rub, place pork roast in brine, refrigerate for 48 hours, make sauce and hold hot sauce

After two days drain and reserve marinade.

Strain brine and pour into steam kettle or pot. Boil marinade and reduce by half. Reserve.

Season roast on all sides with BBQ rub, place roasts in alto shaam slow roaster or roast at 225°F to an internal temperature of 160-180°F. Remove roast from oven and let rest (covered with foil) for one-half hour. This "sets" the juices and "firms" up the meat, and makes it much easier to pull or slice.

Heat up remaining brine in a steam kettle.

Slice pork roast *with grain* on slicer and pull apart to resemble pulled BBQ meat.

Add reduced brine to meat, reduce until pork absorbs the brine.

Place pork on slider roll and top with sauce and serve.