1. Combine all ingredients except buns in a 4-quart slow-cooker

2. Cook, covered, on high for 5-6 hours, until very tender.

3. Drain and slice or shred pork

4. Serve on buns with additional barbecue sauce, if desired.

Tip: Pork can be made 1-2 days ahead; refrigerate covered and reheat before serving.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit TheOtherWhiteMeat.com.