BBQ pulled pork sandwiches

We have had a lot of foreign foods lately and it seems like this is the most domestic food we have had in a while. It is a pretty easy recipe if you have a crock-pot (which by the way are amazing) but good food does take a little time to make, so start this one early. Remember, patience is a virtue.

Wade's critique: This recipe was a very easy but delicious and it didn't take long at all to prep. it but it takes some time for it to cook. This easily gets a: B+

Mom's critique: Very easy prep. The end result was good, but I would definitely go the extra mile and get the sauce she recommends. Our sauce was a bit bland (Walmart brand Honey Bbq sauce). I am also going to use the pickles and coleslaw next time to see how it affects the final product. Final grade: B (but will regrade this one once I try it with a new sauce)

BBQ Pulled Pork Sandwiches

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

1-1 1/2 bottles BBQ Sauce

About 12 high-quality rolls

Memphis-Style Coleslaw

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of 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 seasonings and place in your slow cooker. Add about 1/2 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. Top with coleslaw and a few slices of dill pickle.