Rinse and pat dry the pork roast and place it in the slow cooker. Pour a fair amount of barbecue sauce over the roast.
My favorite barbecue sauce is, Sweet Baby Ray's. Exact measurements aren't that important, just get a nice covering on the roast. I probably use at least half of the container of barbecue sauce in the slow cooker and the other half later when shredding the cooked meat.
Cover and cook pork roast on low for about 9 hours. Check cooking times for the size of the roast you are cooking. I never use a frozen roast: always defrost first if your roast is frozen.
Remove the roast from the slow cooker and place it in a large dish; a 9"x13" works really well. Cover the roast with foil to keep it warm until you are ready to pull it apart. I think it's best to let the roast sit for about 10 minutes
Grab a knife and a serving fork and start slicing and pulling apart the meat starting at one end of the roast and slowly work to the other end.
Using a large serving fork to mix the sauce with the meat seems to work well.
I like to add lots of barbecue sauce to moisten and flavor all of the meat. Keep turning over the meat and mixing in the sauce until the meat is evenly covered. Taste as you mix...yummy!
Cover with foil to keep warm. I actually keep the prepared barbecued pork in the oven on warm until ready to eat. Toast up some buns for your sandwiches.
This pulled pork recipe is also fantastic on gluten-free bread and rolls as well, The Best Gluten-Free Sandwich Rolls are delicious with pulled pork or try Schar Gluten Free Rolls for gluten, dairy, and egg-free rolls.