Slow Cooker Pulled Pork Sandwich/Pic

[Roxy15]

Slow Cooker Pulled Pork Sandwich:

1-1/2 T. Salt

1-1/2 T. Freshly Ground Black Pepper

***Or Use Amounts You Prefer For Salt & Pepper

2 T. Brown Sugar

2 T. Paprika

1/2 T. Cayenne Pepper

4-lb. Shoulder Pork Roast-(Boston Butt Roast)

2 Cups Apple Juice

1 Cup Apple Cider Vinegar

2 T. Worcestershire

1/2 T. Liquid Smoke

1/2 T. Garlic Powder

8 Hamburger Buns Or Large Rolls

1-1/4 Cups Bullseye-(Brand)-Original BBQ Sauce

Coleslaw, For Serving-(Opt.)

***Add some garlic and chopped onions to it if you want.

In a small mixing bowl, whisk together salt, pepper, brown sugar, paprika and cayenne pepper.

Place roast in a 13x9-in. pan and rub entire roast with dry rub mixture, pressing mixture into the roast.

Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours.

In a medium mixing bowl, combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder.

Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast. By doing it this way, all the dry rub isn't washed off the top.

Cover slow cooker with lid and cook on low heat 8-10 hours.

Remove roast from slow cooker and shred.

Return shredded pork to slow cooker-(in broth)-and allow to cook 30 more minutes.

Ladle out majority of the broth-(leave about 1/2-3/4 cup)-and pour in BBQ Sauce; stir.

Serve warm over rolls with optional coleslaw.