Ingredients

• 3 tablespoons dark chili powder
• 3 tablespoons granulated garlic
• 3 tablespoons mustard powder
• 3 tablespoons granulated onion
• 3 tablespoons paprika
• 3 tablespoons salt
• 3 tablespoons black pepper
• 1 1/2 tablespoons cayenne
• 1 1/2 tablespoons dried oregano
• 2 cups apple cider vinegar
• 2 cups liquid smoke
• 1 bone-in pork shoulder (approximately 5 pounds)
• Barbecue Sauce, recipe follows
• Five 12-ounce balls store-bought pizza dough
• 10 packed cups shredded smoked gouda
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 1/4 cup chopped garlic
• One 28-ounce can San Marzano whole peeled tomatoes
• One 7-ounce can chipotle peppers in adobo, chopped with the liquid
• Three 20-ounce bottles ketchup
• 1 quart apple cider
• 9 ounces brown mustard
• 1 cup molasses
• 1/4 cup dark chili powder
• 1/4 cup paprika
• 1 tablespoon cayenne

Instructions

1. Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
2. For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
3. For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
4. Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
5. Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
6. Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
7. For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
8. Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
9. Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
10. Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
11. Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)