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1
Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
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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.
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3
For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
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4
Rub the pork with the spice rub and place on the rack.
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5
Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
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6
Roast the pork until it shreds easily in numerous places, approximately 6 hours.
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7
Shred the pork and toss it with the Barbecue Sauce.
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8
(The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
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9
Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
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10
For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle.
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11
Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border.
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12
Sprinkle 2 cups of the gouda over top.
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13
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.
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14
Repeat with the remaining ingredients.
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15
Bake the rolls in batches on the prepared baking sheets until cooked through, 13 to 15 minutes.
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16
Slice into rounds about 1/3-inch thick and serve warm.
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17
Each roll should yield about 50 pork and cheese rounds.
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18
Cook the onion in the oil in a large pot over medium heat until translucent.
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19
Add the garlic and cook until fragrant.
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20
Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon.
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21
Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes.
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22
Puree the sauce in a food processor in batches, if necessary.
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23
Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne.
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24
Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
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25
Cool to room temperature.
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26
(The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)
