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Rinse roast and pat dry. (My oldest son Trey is a chef, and he says to do this to ALL meat. Trust him on this!). Now, add seasonings to the pork roast. Sprinkle them all over the surface (except the fatty bottom). Don't worry about measuring. The idea is to cover every possible surface of the roast with seasoning. If you can't find the magic "R," you substitute Hungarian paprika, onion powder/salt, garlic powder, Kosher salt, chili powder, pepper--whatever strikes your fancy.
Then rub it into the meat.
Cover with foil and place into a large roasting pan (spray bottom with PAM). Roast at 250 degrees for 6 hours. During the last 30 minutes, remove foil and brush Williamson Bros Bar-B-Q sauce over the roast. This sauce doesn't have a corn syrup base. At 35 calories per 2 T, it's the dieter's best friend. Plus, it's delicious.
Unfortunately, I didn't get a photo of the finished product, but trust me it was devoured, except for a few scraps.
Bandwidth cut the meat, and I shredded it with a fork. Two forks, actually.
Place Q into a baking dish, add a little Williamson's, and heat about 15 minutes. The idea is to warm it, not cook, so keep an eye on it.
While the Q is heating, make slaw. I used Marzetti's All Natural Lite Slaw Dressing (90 cal per 2 T).
Assemble your Q sandwich, adding a dollop of slaw.