Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
Place the wood chips into a bowl and cover them with water to soak overnight.
Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
In a small bowl, mix cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok or skillet, stir-fry pork in 1 tablespoon oil until the juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil util crisp-tender.
Stir the broth mixture and add it to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Adjust an oven rack to the middle position and preheat to 350°F
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
Preheat oven to 400. Unroll dough onto cookie sheet. Cut into 12 sticks with a pizza cutter.
Top each stick of dough with a slice of bacon then twist of few times to "lock" the bacon slice in the dough. Sprinkle cheddar cheese over tops of breadstick dough, pressing lightly. Bake 12-15 minutes, or until golden brown
While dough is baking, combine the rest of the dry ingredients. Remove finished breadsticks from oven, brush with olive oil and sprinkle evenly with parmesan, garlic powder, garlic salt, onion powder, and oregano.
Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
Bake until golden and bubbly, 25 to 30 minutes.
Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.