PULLED PORK for SANDWICHES

(from Everyone Can Cook Slowcooker Meals, by Eric Akis)

(This recipe was also printed in our local paper)

1 1/4 cups chicken broth (I used a can of Campbells, didn't add water)
1 1/2 cups bbq sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp paprika
2 tsp chili powder
2 tsp cumin (Don't tell Howard I used cumin or he'll never eat it again. Although he did like it.)
1 tsp salt
3 lb boneless pork shoulder roast (I just used a pork roast - I never had a shoulder, which also meant I couldn't cry on one
2 tbsp olive oil (not to be confused with Popeye's girlfriend)
8 rolls or hamburger buns (I used Kaiser buns from Safeway)

• Place bbq sauce, broth, sugar and vinegar in the slow cooker and whisk together.
• On a wide plate (I used a platter) mix together the paprika, chili powder, cumin and salt. Roll pork to completely coat in spice mix
• Place oil in large skillet set over medium high heat. Add pork and sear on all sides. Set pork in slow cooker, turning to coat with sauce. Cover and cook on low for 8 hours, or until tender (Mine needed a bit longer). Remove pork and set in bowl. Skim fat from surface of sauce if needed, then cover and keep warm (cover the sauce, not yourself. You shouldn't be cold anyway, with all this cooking going on.)
• When pork is cool enough, (or right away, as I did mine right away) shred it with two forks, getting rid of any obviously fatty bits. Add meat to sauce, cover and heat through for 10 minutes. 
• To serve, pile pork onto buns.