Instructions: In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.

Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours.

About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.

Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.

Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on High, change setting to Low. Cover and cook for another 30 minutes.

To serve, spoon about 4 ounces of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

This recipe yields 12 servings.

* If on a low sodium diet, use low-sodium ketchup.

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