Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
Remove any skin or bone.
Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
Continue to cook on low for an hour or two.
Serve on hamburger buns with coleslaw.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.75 Kcal (522 kJ)
Calories from fat	50.2 Kcal
		% Daily Value*
Total Fat	5.58g	9%
Cholesterol	53.18mg	18%
Sodium	88.69mg	4%
Potassium	273.67mg	6%
Total Carbs	1.64g	1%
Sugars	1.34g	5%
Dietary Fiber	0.08g	0%
Protein	15.9g	32%
Vitamin C	0.9mg	1%
Iron	0.9mg	5%
Calcium	16.6mg	2%

Amount Per 100 g
Calories	117.57 Kcal (492 kJ)
Calories from fat	47.31 Kcal
		% Daily Value*
Total Fat	5.26g	9%
Cholesterol	50.12mg	18%
Sodium	83.59mg	4%
Potassium	257.93mg	6%
Total Carbs	1.55g	1%
Sugars	1.27g	5%
Dietary Fiber	0.07g	0%
Protein	14.98g	32%
Vitamin C	0.8mg	1%
Iron	0.8mg	5%
Calcium	15.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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