- 1 7-8lb Boston butt Pork
- ¼ C Worchester sauce
- 4 large garlic cloves
- 2 packages King’s Hawaiian Sweet Rolls
- ½ bottle Sweet Baby Ray’s barbecue sauce, original Rub
- 1 tbl Smokey Paprika
- 1/3 cup dark brown sugar
- 2 tsp coarse kosher salt
- 1 tsp ground black pepper
Make rub by combining Smokey Paprika, brown sugar, salt and pepper; mix with a fork. Set aside. Slice garlic into 8-10 slivers. Cut slits in pork roast and insert garlic slivers. Pat rub mixture on pork roast. Add pork roast to 4 quart pan. Add remaining rub on top of roast. Pour Worchester sauce over pork roast.
Place 4Qt on slow cooker base with Redy-cook valve closed. Cook on high for 1hr then reduce to medium for 3 hours or on medium for 6-7hrs. You can also cook this stove top.
If you use a bone in roast remove it and any fat that may remain. With 2 forks shred the pork. Add Sweet Baby Rays Barbeque sauce and stir.
Cut rolls in half and pile on pork. You can add coleslaw if you like for some crunch and additional flavor.