1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil
Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in plastic wrap and refrigerate for 2 overnights.
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Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. Baste as often as possible.
Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.
These taste best when served on nice hard rolls.
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