Ingredients:

DRY RUB
4 Tbsp Urban Accents Charleston Char
1 Tbsp brown sugar
1 5-7 lb pork roast, preferably shoulder or Boston Butt

BARBECUE SAUCE
1-1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
2 tsp Urban Accents Charleston Char
12 hamburger buns

Directions:

Mix the dry rub ingredients together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour to overnight, covered, in the refrigerator. Preheat oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours until pork is falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees.

To make the barbecue sauce; combine the vinegar, mustard, ketchup, brown sugar, garlic and Charleston Char in a saucepan over medium heat. Simmer gently, stirring for 10 minutes until the sugar dissolves. Remove pork roast from oven and transfer to large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Put the shredded pork in a bowl; pour half the sauce on the shredded pork and mix well to coat. To serve, spoon the pulled pork mixture onto the bottom half of the hamburger bun; cover with 1 Tbsp of barbecue sauce and top half of bun.
Place tenderloins in prepared pan and cover tightly with aluminum foil.  Cook for about 30 to 40 minutes removing foil after 20 minutes.  Continue cooking until pork reaches an internal temperature of 150 degrees F.  Remove from oven and let meat rest for 10 minutes before slicing.