Smoky BBQ Pork Sandwiches

From Pillsbury: Annual Recipes

Ingredients:
1 boneless pork shoulder roast
1/2 tsp salt
1/2 tsp pepper
2 cups barbecue sauce
1 Tbsp honey
1 tsp liquid smoke

Heat 12-inch nonstick skillet over medium heat. Sprinkle pork roast with salt and pepper. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4-5 quart slow cooker. Cover; cook on low heat setting 8-10 hours. About 40 minutes before serving, remove roast from slow cooker and place on cutting board; discard liquid in slow cooker.

In slow cooker, stir together all remaining ingredients. With 2 forks, shred pork roast. Return pork to slow cooker; stir gently to mix with sauce. Increase heat setting to high; cover and cook 30 minutes longer or until thoroughly heated. Serve on buns.

What I did differently from the recipe:
Everything. No, just kidding. Leila had gotten a Honeybaked Ham for Christmas (YUM!) and we wanted to make this with the leftovers. Therefore, I didn't have to go to all the hassle of cooking a shoulder roast. All I did was shred the ham that we had, add that and all the other ingredients to the slow cooker, and cook it on high for about 30-40 minutes. SIMPLE! Also, I only used about one cup of barbecue sauce.

What I'll do differently next time:
Same as above, I'm sure.

Verdict:
Thumbs up! This was really delicious! The shredding of the ham took some time but it was much easier than cooking the whole shoulder roast, I think. Plus, it only took about 45-60 minutes to make (including the shredding) instead of 11 hours.

P.S.
Yes, that is delicious cucumber salad on my plate. Unfortunately you'll have to get that recipe from Corky. Yum!

Printable version:

Ingredients:
1 boneless pork shoulder roast
1/2 tsp salt
1/2 tsp pepper
2 cups barbecue sauce
1 Tbsp honey
1 tsp liquid smoke

Heat 12-inch nonstick skillet over medium heat. Sprinkle pork roast with salt and pepper. Add roast to skillet; cook 8 to 10 minutes or until browned on all sides. Place roast in 4-5 quart slow cooker. Cover; cook on low heat setting 8-10 hours. About 40 minutes before serving, remove roast from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, stir together all remaining ingredients. With 2 forks, shred pork roast. Return pork to slow cooker; stir gently to mix with sauce. Increase heat setting to high; cover and cook 30 minutes longer or until thoroughly heated. Serve on buns.