Dry Rub

1	teaspoon (5 ml) chili powder

1	teaspoon (5 ml) light brown sugar

1/2	teaspoon (2.5 ml) garlic powder

1/2	teaspoon (2.5 ml) paprika

1/4	teaspoon (1.25 ml) lemon pepper seasoning

1/4	teaspoon (1.25 ml) dry mustard

1/4	teaspoon (1.25 ml) crushed dried thyme

1/8	teaspoon (.06 ml) ground ginger

1	3-pound (1440 g) boneless pork loin roast, trimmed of all fat

1/2	cup (120 ml) water

1/2	teaspoon (2.5 ml) liquid smoke

Barbecue Sauce

1	cup (240 g) ketchup

1	small yellow onion, minced

2	large cloves garlic, minced

2	tablespoons (25 g) light brown sugar

2	tablespoons (30 ml) cider vinegar

2	tablespoons (30 ml) Worcestershire sauce

1/2	tablespoon (7.5 ml) dry mustard

1	teaspoon (5 ml) chili powder

1	teaspoon (5 ml) prepared horseradish

1/4	teaspoon (1.25 ml) freshly ground black pepper

1/4	teaspoon (1.25 ml) crushed dried thyme

1/8	teaspoon (0.6 ml) crushed dried rosemary

12	poppy seed Kaiser rolls, split and toasted

1. In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.
2. Place a wire rack in the bottom of a 3 1/2-quart (3 1/2 l) 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.
3. 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.
4. Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.
5. 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.
6. To serve, spoon about 4 ounces (20 g) of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

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