what you'll need:
- 3-4 lb. pork shoulder roast
- 1 1/2 cups your favorite BBQ sauce (I use sweet baby ray's!)
put the roast in the crock-pot
cover with sauce
cook on high for 8+ hours, until super pull-apart-with-a-fork tender
made 12 servings
Serve immediately on rolls and coleslaw (if you like!). This is such a great meal for summer nights!
Freezer instructions: fill muffin pans with aluminum liners, fill with pork. flash freeze. take out of pan and individually wrap with plastic wrap or store in freezer bag. to eat, heat in microwave for about a minute, serve on dinner rolls.
recipe adapted from onceamonthmom