by Vicki Brunsvold, Tastemaker in Residence
3 lb boneless pork loin roast, trimmed
1 cup water
2 cups barbecue sauce
2 Tbsp brown sugar
1-1/2 Tbsp hot sauce, more or less to taste
1/2 tsp freshly ground black pepper
Place pork loin and water in 3-4 quart electric slow cooker. Cover and cook on low for 7 hours or until meat is tender.
Drain pork, discard liquid. Return pork to slow cooker. Shred with 2 forks.
Stir in bbq sauce, brown sugar, hot sauce, and pepper. Cover and cook on low for an hour.
Serve on buns with additional bbq sauce. Top pork with coleslaw, if desired.
You’ll find my Easy Coleslaw (especially created for pork) Here