PULLED PORK REVISITED

Sometimes ya want bbq, but don't feel like babysitting the smoker. Especially in the winter. This easy recipe will feed about a dozen of your buds.



5 to 6 lb Boston Butt Roast
BBQ Rub (I prefer Paul Prudhomme's)
Liquid Smoke
Spicy Bourbon BBQ Sauce

Thoroughly rub down roast with bbq rub. Cover and refrigerate 24 hrs. Brush roast with liquid smoke. Cook in Crock Pot on low 10 hrs.

Remove roast to platter and cool. Drain liquid into heavy bowl, cover and refrigerate.

When cool, shred pork with fork. Stir in enough SPICY BOURBON BBQ SAUCE coat pork shreds. Refrigerate. About 1 hour before serving, remove reserved liquid from refrigerator. Skim off fat and discard. Place liquid in heavy sauce pan. Add pork. heat, stirring occasionally, until thoroughly heated through. Serve on mini sub buns.