Instructions: Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired.

This recipe yields 12 servings.

NOTES : You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2 to 4 hours or until the internal temperature comes to 150 to 165 degrees.

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