Instructions: Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in a bottle of BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hours. Serve on hamburger buns with coleslaw.

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