Instructions:

1. Rinse with water and pat dry with paper towels:
• 4 lb pork butt roast , boneless
2. Trim off the large chunks of fat and season with:
• 1 tsp salt
• ¹/₂ tsp black pepper, ground
3. Place pork roast in a 6-quart slow-cooker with:
• 1 small onion , sliced
4. Whisk together in medium-sized bowl:
• 1 cup orange juice , freshly squeezed preferred
• 6 oz tomato paste
• ¹/₄ cup cider vinegar
• ¹/₄ cup honey
• 3 TBS Worcestershire sauce
• ¹/₂ tsp salt
• 1 ¹/₂ tsp paprika
• 1 tsp orange zest
• 3 garlic cloves , crushed
• 1 ¹/₂ tsp chile powder
• ¹/₄ tsp cumin
• ¹/₂ tsp onion powder
• 1 tsp molasses
5. Pour barbecue sauce over the pork roast and cover the slow-cooker.
6. Cook on low for 8 hours or on high for 5 hours.
7. For the last hour, remove the roast from the slow-cooker.
8. Use two forks or your fingers to pull pork apart until the entire roast is shredded. Discard any excess fat.
9. Return shredded pork to the slow-cooker and continue cooking for one hour.
10. Place pulled pork into serving dish and mix in with some of the juices from the slow-cooker.
11. Serve with:
• 8 kaiser rolls