Pulled Pork Sandwiches

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I saw this recipe on The Way the Cookie Crumbles and I had to try it. My husband was sooo excited that i was making these.

They were pretty easy to make- but be sure to leave yourself about 20-30 minutes to shred the pork.

Ingredients:
1 6-8 lb bone-in pork shoulder (mine was a little over 8 - the smallest my grocery store had)
2 c barbecue sauce (I actually used 2 bottles of Jack Daniels Hickory Smoked)
1/2 t liquid smoke (optional - I didn't use this)
1/4 c water

Spice Rub:
1 T ground black pepper
1-2 t cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar (I just had light so I used that)
1 T dried oregano
4 T paprika (I ran out and only had about 3 T)
2 T table salt
1 T granulated sugar
1 T ground white pepper (didn't have any of this)

Directions:
Mix all spice rub ingredients in a bowl.

Massage spice rub into meat then wrap it tightly in 2 layers of plastic wrap and refrigerate for 3 hours up to 2 days (the longer you leave it, the more flavor it absorbs). I did this the night before and refrigerated overnight.
When you are ready to cook the roast - add about 1/4 c water to your slow cooker, then liquid smoke (if you are using). Then add the roast - set on low for 8-10 hours. (If your roast is closer to 8 lbs - I would recommend keeping it in the full 10 hours.)

Transfer roast to cutting board and dispose of liquid in slow cooker liner.
Shred the meat using a fork or your fingers. (I used 2 forks, one to hold the meat and the other to pull.) Discard fat.

Return the shredded pork to your slow cooker and mix in the desired amount of barbecue sauce. Set on low for 30-60 minutes or until heated through. Serve with additional barbecue sauce if desired.

This recipe makes A LOT of pork - there were 5 of us who ate this last night - and we probably could've had 5 more people and still had a bit leftover.

These tasted extremely good! I would definitely do this again - although hopefully with a smaller roast. :)

I served this with these Portobello Mushroom Fries.