Mix all ingredients in bowl until well blended and reserve.
Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred.
Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich.
PORK SANDWICH SAUCE: 1/4 cup butter 1/2 quart white vinegar 1/2 cup apple cider vinegar 1/4 lemon, juiced 1/2 teaspoon salt Freshly ground pepper, to taste
Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours.
ASSEMBLY OF SANDWICH: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy.
Recipe courtesy c. Peter Bastulli, 1999, all rights reserved