Rub pork roasts on all sides with pork seasoning rub.

Sear/brown the roasts on all sides on a gas or charcoal grill over high heat for 10-15 minutes.

Place seared roasts in a large roaster pan, elevating them above the bottom with a small grill or oven-proof plates.

Pour 12 ounces of water into the bottom of the roasting pan.

Top the roasts with melted butter.

Bake in a preheated oven at 275°F (135°C), covered, for 6 hours, turning the roasts after 3 hours.

Check the roasts for tenderness; the bone should release freely from the meat when done. If still rubbery, continue roasting, covered, for up to 2 more hours.

Allow the tender roasts to cool on a platter.

Debone and defat the meat.

Break up all pieces of meat.

Place the meat in a large cooking pot, add about 4 ounces of water, and bring to a simmer.

Gradually add barbecue sauce, stirring carefully, until desired flavor is achieved. Avoid adding too much sauce.

Serve on sandwich buns, topped with coleslaw.