Shannon’s BBQ Pulled Pork Sandwiches

3 lb boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or Liquid smoke

About 12 oz. of your favorite BBQ sauce (I love Sweet Baby Rays)

About 12 high-quality rolls

Rinse pork roast well in cold water and trim off excess fat. This is important, because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place in your slow cooker. Add about ½ inch of water and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat.