Ingredients:

• 1 bag of LAY’S^® Barbecue Chips
• 1 7-lb. pork butt roast
• 1/2 cup paprika
• 2 cups brown sugar
• 1/3 cup onion powder
• 1/4 cup black pepper
• 1/3 cup salt
• 1/4 cup garlic
• 1/4 cup cumin
• 1/2 cup yellow mustard
• 1/2 cup Italian dressing
• 1 cup BBQ sauce
• 24 slider buns

How to make it:

1. Mix together the paprika, brown sugar, onion powder, black pepper, salt, garlic and cumin.
2. Set up your grill for indirect cooking. If using a gas grill, turn on the grill on one side; if using a charcoal grill, build the charcoal fire on one side only. Set a pie plate filled with water under the grill on the non-heated side.
3. Coat the pork butt roast with the yellow mustard. Gently pat it with the BBQ rub. Set aside any remaining BBQ rub in a sealed plastic container for later use.
4. Once the grill reaches 121ºC, set the pork butt roast on the non-heated side of the grill over the pan of water. Close the grill lid and cook for 5  hours.
5. Open the grill. Baste the pork butt roast with the Italian dressing. Wrap the roast in foil.
6. Cook the pork another 5 to 6 hours. Open it every hour and baste it again. Make sure the grill stays at 121ºC, adding more charcoal if needed. Use a meat thermometer to check the internal temperature of the roast.
7. When the pork roast reaches 88ºC internally, unwrap it from the foil. Glaze with BBQ sauce. Let it sit for 25 minutes.
8. Pull the cooked meat off the bone and pile it high on the slider buns. Add extra BBQ sauce if desired. For an unexpected crunch, sprinkle some crunched LAY’S^® Barbecue Chips on each sandwich, or simply serve on the side.