Sweet & Smoky Pulled Pork Sandwiches Recipe

In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a large resealable plastic freezer bag; seal bag and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.