I think the photograph a few posts ago was misleading because two people thought it was Korean BBQ. Actually, they were huge slabs of bone-in pork ribs that I used for pulled pork sandwiches. I know pulled pork is usually shoulder or butt, but I used what was on sale and it worked out just fine.
I marinated the pork in a rub of mustard, onion powder, shallot powder, garlic powder, paprika, thyme, salt, cayenne pepper, white pepper, and black pepper overnight. Then I put all the pork on a baking sheet, arranged slices of onion over it, and covered it tightly with aluminum foil. I baked at 300 degrees for six or seven hours, shredded it, added all the cooking juices, covered it in Baby Ray's hickory brown sugar barbeque sauce, and kept it warm on the stove until ready to be topped with cole slaw and eaten on an onion bun.