Dernit, this recipe is so easy that I keep forgetting to write it down. Then when people ask for it, I say "oh, it's on the recipe blog" except for that IT ISN'T and I feel bad for forgetting. So, here:
4 pound pork roast
1 cup beef bouillon (made from cube and hot water is OK)
1 1/2 cup BBQ sauce of your choice (or to taste)
1 Tablespoon garlic powder (or to taste)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
If your pork roast is particularly thick and round (as opposed to long), cut it into two even parts. Sprinkle garlic powder, salt, and pepper on all sides of the pork roast (or on all sides of both parts, if you split it). Put the seasoned roast in the slow cooker.
Pour the beef bouillon into the cooker around the roast, taking care not to wash off the seasonings. Put on the lid and set to cook 6 hours on high or 8 hours on low (outcome is the same, just a difference of how much time you have). Going more than 10 hours on low makes it more mushy than shreddy, though, so watch out.
When the cooking time is up, poke at the roast with some forks -- it should come apart easily (if not, cook half an hour more on high). Drain most of the juices (you can save it for soup broth!) and shred up the meat, then return it to the pot. Add the BBQ sauce and stir. Yay! Serve warm on fresh rolls.
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