Pulled Pork Sandwiches

Prep and Cook

• 1
  Season pork roasts on all sides with salt and pepper.
• 2
  In non-stick skillet, heat oil over medium-high heat and brown roasts on all sides.
• 3
  Place carrots, celery and onion into slow cooker and then add browned roasts on top.
• 4
  If using a non-stick skillet, pour ¼ cup beer into pan and scrape any pork bits from the bottom of the pan. Pour this and the remaining beer over roasts into slow cooker.
• 5
  Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours.
• 6
  Remove roasts and reserve.
• 7
  Strain remaining liquid from slow cooker into a container, discarding vegetables. Reserve one cup.
• 8
  Place roasts back into slow cooker, and pulling in opposite direction with 2 forks, shred pork until it is completely pulled apart.
• 9
  Discard as much excess fat as possible.
• 10
  Add reserved 1 cup liquid and BBQ sauce, combine well, cover and set to warm if serving immediately or refrigerate until ready to fully reheat and serve.
• 11
  Slice buns and pile high with warm, pulled pork.