This is probably one of the easiest dishes that I make for our family. Which is ironic, because the BBQ pork that I grew up with generally involves commandeering an entire pig and roasting it for well over 24 hours in a special roasting box that a few friends would share amongst themselves. In comparison, my dish may seem like a blaspheme to some.
I pull out the trusty crock pot, spray it with cooking spray and plop in a Boston butt or pork shoulder or what every slab of pork I can get that looks like that. Not tenderloin or chops, but a roast from the pig. I might put a cup of water in the bottom. No salt, no pepper, no seasonings at this point. I turn on the pot on low for about 10 hours. I try to stay home so that I can baste it with it's own juices through out the day, but it's fine if you can't do that. At the end of the cooking time, I pull it out. It should be falling apart. I then remove as much fat as possible and then pull the meat apart with two forks. At this point, I salt the meat, and dress it with sauce of choice. I tend to serve it on buns with a side of coleslaw. Not that we eat the coleslaw, it just needs to be there for moral support.