season your pork with your favorite spices, (garlic, onion, pepper, salt)and put in roasting pan w/lid and roast at 250 for around 6-7 hours until meat pulls apart w/a fork, shredd it and add bbq sauce. if you don’t have a roasting pan w/lid cover w/foil and seal it tightly around the edge of pan.

This meal is one we always eat too much of.
The sauce really makes the dish.
Once I tried Sweet Baby Ray’s
I’ve never bought another kind of BBQ sauce.

1 1/2-2 lbs pork shoulder
1 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary

1 (18 ounce) bottle sweet baby ray barbecue sauce

1 Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
2 Remove any skin or bone.
3 Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
4 Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
5 Continue to cook on low for an hour or two.
6 Serve on hamburger buns with coleslaw.

Coleslaw
For a time-saver, you can buy your cabbage already shredded,
just use a 12 oz. bag in place of the half-head.

1 cup mayonnaise
1/4 cup milk
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt
black pepper
1/2 head cabbage, cored and shredded
1 red bell pepper, sliced thin
1 carrot, shredded
1 small onion, grated

1 Using a whisk, mix together mayo, milk, vinegar, mustard,

2 Season to taste with salt and pepper.

3 Toss cabbage, bell pepper, carrot and onion together in a bowl, and mix together with dressing.

4 Cover and refrigerate several hours before serving.