Ingredients
1/3 cup liquid smoke3 tablespoons paprika3 teaspoons salt3 teaspoons pepper1 teaspoon garlic powder1 teaspoon ground mustard1 boneless pork shoulder butt roast (3 to 4 pounds)1 bottle (18 ounces) barbecue sauce10 hamburger buns, split
Preparation
In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed.
