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Preheat oven to 400 degrees F (200 degrees C). For the pork, combine all spices in a small bowl. Rub the pork all over with the spice mixture, making sure to get in all the cracks. Place a wire cooling rack on a cookie sheet and the pork on top of that.
If you have a probe thermometer, insert it into the center of the cut and set the alarm to go off when the pork reaches 190 degrees F. If you don’t, estimate that you should cook it for an hour per pound. Cook for an hour if your cut is more than six pounds or a half hour if its less at 400 degrees, then reduce the heat to 250 degrees F (120 degrees C) and cook until center reaches 190 degrees F or for an hour per pound.
When pork is done, shred it with your hands.
For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy.
While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat. Stir and cook until milk is warm and butter is melted.
Add milk mixture, egg, and salt to the yeast mixture. Mix until combined. Add the flour about a cup at a time, until dough is no longer sticky. If kneading by hand, knead for about 8 minutes. If kneading with KitchenAid, knead for about 5 minutes. Place dough in an oiled bowl in a warm place covered with plastic wrap or a moist cloth and let rise until doubled, about 45 minutes.
When dough has risen, punch down and roll out into twelve evenly sized balls. Arrange in a greased 9×13 inch baking dish. Cover with saran wrap and let rise until nearly doubled and rolls are just pressing against each other.
Preheat your oven to 400 degrees F (200 degrees C). Bake rolls for 15-20 minutes, or until tops are golden brown.
Once rolls have cooled, divide in half and assemble with pulled pork, barbecue sauce, and cole slaw.