Shredded Pork Sandwiches
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
1 (4-lb) bone-in or boneless pork shoulder roast
Salt and pepper to taste
1/4 cup water
Barbecue sauce to taste
Season pork liberally with salt and pepper. Place pork in slow cooker with water. Cover and cook on high for 1 hour. Turn to low, and cook an additional 6-8 hours, until very tender.
Remove roast; discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor.
Cover and cook for about 1 more hour, until meat is heated through.
Serve on warm split sandwich buns with coleslaw on top of meat.