4 lb boneless pork shoulder (or Boston butt) trimmed of excess fat
1/3 cup zesty Italian dressing
1 1/2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
2 tsp dried onion flakes
1 tsp garlic powder
1 tsp kosher salt
1 tsp fresh ground black pepper
Fresh bread rolls
Favorite BBQ sauce
Trim excess fat off boneless pork shoulder to about 1/4 inch. Add the pork shoulder to a crockpot/slow cooker. Add in the 1/3 cup of Italian dressing and spread the mixed spices over the top. Using tongs, mix/turn the pork until it is fully coated in the spices.
Turn the slow cooker on low heat for 8 hours and allow the pork to slow cook.
After the 8 hours, remove the pork with tongs and place on a cutting board. Using two forks, or meat shredding claws, shred the pork. Reserve about 1/2 cup of the excess juices to keep the pork moist.
Serve alone, or use your favorite BBQ sauce to slather on the pork and put it on a fresh roll with coleslaw on top!
To scale pork, figure about 1/3 lb uncooked per guest. 4 pounds will serve about 8 guests. Double the ingredients to serve about 16.