1 (5 pound) pork butt roast
Salt and pepper to taste
1 cup beef broth
1/4 cup brewed coffee
1 tsp liquid smoke
Your favorite BBQ Sauce
10 buns
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth, coffee and liquid smoke over the meat.
Turn the slow cooker to low, and cover. Cook for 6 to 8 hours on low, or until the roast is fork tender.
Carefully remove the roast to a cutting board. Pull the meat apart using two forks. If it has cooked long enough, it should easily shred. Strain the liquid from the slow cooker and add about 1 cup of the liquid back into the slow cooker, along with the meat. Turn the slow cooker up to high. Dump in as much of your favorite BBQ Sauce to your liking. If you like it really saucy add lots. If not, add just enough for the meat to hold together.
Let the meat and sauce heat up for 15-20 minutes. You can get the buns sliced and the side dish prepared while you are waiting. (I served mine with coleslaw.)
Scoop meat onto the buns and enjoy!
