One pork shoulder or Boston butt (lovely name), bone-in or boneless
One can root beer, Coke, or beer; OR 1 ½ cups water or broth
Salt and pepper
Jar of your favorite barbecue sauce
Heavily salt and pepper your roast. Add to slow cooker or dutch-oven type pan along with the liquid of your choice. If using a slow cooker, cook on high for about four hours at “HI.” If cooking on the stove-top, cook on medium-low for a similar amount of time, covered. Since cooking times and the size of your roast will vary, just ensure it comes to 160 degrees on a meat thermometer (my bone-in roast was about 5 pounds and I cooked for 4 hours). Don’t worry about overcooking – the meat gets more tender with more time. Take the meat out of the pan, drain the liquid. Shred the meat with two forks. Add back to the pan with the barbecue sauce and reheat. Serve on soft rolls.
Reader Kathy has additional slower cooker recipes on her blog: http://healthyslowcooking.wordpress.com