Pulled Pork Sandwiches

Cut off skin if there is any. Trim the fat down if needed. (If desired, set aside to render.)

Mix together all of the dried spices and liquid in your crock.

Carefully add pork, roll a few times in the liquid to coat, then sit fat side up, cover, and cook on low for 8-12 hours. Turn the roast over at some point during cooking.

You'll know it's done when the meat pulls apart easily, if it doesn't, give it more time.

Remove, allow to cool enough to handle, and shred.

Pour the liquid from the crockpot into a fat separator, or a measuring cup and remove as much fat as you can.

Put the meat back in the crockpot and stir in some BBQ sauce, if desired, and the reserved liquid. Adjust as desired. Put the crock pot on high or low, depending on how soon you want to eat, until the meat is heated back through.

Use a slotted spoon to serve on buns with pickles.