Pulled Pork Sandwiches

My husband normally doesn't like pork. At all. Every once in awhile I'll throw it into the rotation just for a little variety, but I never expect him to like it a whole lot. Saturday I was craving BBQ but didn't want to go all the way outside (an entire 20 feet from my kitchen, poor me) and grill. Instead I settled on these pulled pork sandwiches. I threw everything in the crock pot in the morning, and it was perfectly cooked 8 hours later. It took less than 5 minutes of work and the results were spectacular. Juicy, smoky, flavorful, falling-apart, melt-in-your mouth tender. My husband loved these and said he never knew pork could taste so great. The leftovers lasted less than 24 hours, which is nothing short of a miracle. This definitely has our stamp of approval, and I hope you'll enjoy it as much as we did!

Pulled Pork Sandwiches
Adapted from My Kitchen Cafe

1 boneless pork shoulder or pork loin (2-3 pounds, mine was about 2 pounds and it made 6-8 sandwiches)
3/4 tsp. fresh ground black pepper
1 tsp. garlic salt
1/4 tsp. smoked paprika or chipotle chili powder (optional, but I love a little kick)
2 cups water
1 Tb. hickory flavored Liquid Smoke (you can usually find this by the Worcestershire sauce and BBQ sauce)
1 1/2 cups barbecue sauce
buns, for serving

Rinse pork in cold water and pat dry. Combine pepper, garlic salt, and paprika or chili powder. Rub all over pork shoulder, making sure to cover well. Place pork in crock pot. Cover with water and liquid smoke. Cook on low for 7-10 hours, until pork is tender and falling apart. Remove pork, drain liquid. Shred the pork and return to the crock pot and add 1 1/2 cups barbecue sauce. Stir to coat and cook on low for 20 minutes, until sauce is absorbed and heated through. Serve on buns with additional barbecue sauce if desired.