Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 can (15 ounces) tomato sauce1 bottle (12 ounces) beer or 1-1/2 cups beef broth1 cup packed brown sugar1/2 cup honey1/4 cup tomato paste3 tablespoons paprika4 teaspoons garlic powder1-1/2 teaspoons crushed red pepper flakes1 teaspoon salt1 teaspoon cayenne pepper1 tablespoon hickory liquid smoke, optional8 Hawaiian sweet hamburger buns, split
Preparation
Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.
Using tongs, place meat mixture on bun bottoms. Replace tops.
