1½ Tbsp. extra virgin olive oil (the original recipe uses canola oil)
⅓ c. beef stock (the original recipe calls for beer)
1-2 c. your favorite BBQ sauce (we love Weber, it's gluten-free)
Combine dry ingredients in a bowl, and rub roast with half the spice mixture.
Heat a pan big enough for your roast and add the oil. Sear roast on all sides for 1-2 minutes until just golden brown.
Put the roast into the slow cooker on low. Pour in the beef stock. We added 1 c. BBQ sauce as well. Cook for 6-8 hours, until the pork shreds easily (you can test it with a fork).
Remove roast from slow cooker, and shred with Kitchen Claws. Of your remaining spice mixture, add half to the meat, and 1 c. BBQ sauce (this is why I say 1-2 cups - you will probably only need 1 c. if you don't cook it with sauce).
Return shredded pork to slow cooker to keep hot until serving. Just prior to serving, you can add the remaining spice mixture if you like.
Serving suggestion - I loved this recipe on pretzel buns with a side of coleslaw. As we prepared it, it's gluten-free if served on gluten free rolls!
Recipe by Happy Hour Projects at http://happyhourprojects.com/pulled-pork/