Sweet & Smoky Pulled Pork Sandwiches

• 1/3 cup liquid smoke
• 3 tablespoons paprika
• 3 teaspoons salt
• 3 teaspoons pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1 bottle (18 ounces) barbecue sauce
• 10 hamburger buns, split

1. In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.
2. Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
3. In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed.
4. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

liquid smoke, paprika, salt, pepper, garlic, ground mustard, pork shoulder butt roast, barbecue sauce, buns

Taken from www.tasteofhome.com/recipes/sweet-smoky-pulled-pork-sandwiches/ (may not work)