6-8lb pork shoulder
2T brown sugar
2T chili powder
2T mustard powder
Splash meat with liquid smoke. Mix spices together & massage into the meat. Wrap the meat in plastic wrap and let it rest in the fridge overnight - 2 days. Cook in the crock pot on low for 8-10 hours. Add 2C BBQ sauce for the last hour.
I filled two muffin tins with the extras and froze them for later. After about 30 minutes in the freezer you can transfer then to a ziplock. Now when we want a quick lunch or dinner we just take out a "muffin" of meat and heat it up.