My brother makes the absolute best pork loin. This is a great recipe for tailgating and potlucks as you can prepare it ahead of time. The Durkee's seasoning is a must as it is lower in sugar and won't burn. The leftovers are great cold. It tastes like it's been in a smoker for hours, but without all the smoker work.
Preheat oven to 325. Take the pork loin, and using a sharp knife, carefully trim any heavy areas of fat. A small or thin layer of fat is okay. If you use a full loin, 8 to 10 pounds, cut the loin into 3 pieces.
Shake a generous amount of the rub into a 9x13 pan. Roll the loin around in the pan; push down so the rub sticks to all sides and both ends of the loin. The loin should be completely orange in color when you are done.
Place a wire rack on an 11x15 inch pan. Place the loin on the rack and put in oven. Bake approximately 25-30 minutes per pound, or until meat thermometer registers 165 degrees. Remove from oven; let stand 5 minutes. Slice across the grain of the meat, making 1/8 inch thick slices.
Place meat on buns and top with your favorite barbecue sauce. Leftovers are great cold!