Place pork roast in slow cooker and pour a bottle of sauce over it. Let cook on low for 10-12 hours. (I do this overnight. A 5 lb roast may need 12 hours, whereas the 3 lb should only need about 10). In the morning, carefully remove roast and drain juices, reserving about a half cup. Using 2 forks, pull pork roast apart, it will fall apart easily. Place pork back into slow cooker, add reserved juice and 1/2 to 3/4 bottle of barbecue sauce (it depends on the size of your roast and how ‘saucy’ you want your meat). Let heat through for a couple of hours on low (I just use my ‘warm’ setting, b/c my cooker runs a little hot I think.)

So what about you? Are you a vinegar sauce or a red barbecue sauce person?!