These are best served on steak rolls - slightly firm white sandwich rolls.  The best and cheapest ones I have found at Walmart (I know, who would have thought!).  These are great for a busy day.


3-5 lbs boneless pork butt shoulder
1 1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1 c water
Bottle of favorite BBQ sauce
12 - 20 sandwich rolls (depending on the size of your pork butt)

1. Put roast in crockpot.  Sprinkle seasonings all over pork.  Add water.  Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender and easy to shred.
2. Shred pork in crockpot with a knife and fork.
3. Pour on BBQ sauce.  Put lid back on crockpot and let sit for an hour.
4. Serve on toasted rolls.  Add a slice of provolone or pepper jack cheese if desired.