Sweet and Smoky Slow Cooker Pulled Pork

1 6-7 lb. Boston butt roast (pork shoulder)
salt and pepper
soft wheat sandwich rolls

Barbecue Sauce:
2 28 oz. cans crushed tomatoes
12 oz. molasses
2 small onions, chopped
1/2 cup orange juice
2 Tbsp. Worcestershire sauce
4 chipotle peppers in adobo, chopped (omitted)
2 cloves garlic, chopped
2 tsp. allspice
1-2 tsp. liquid smoke
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the sauce, combine tomatoes, molasses, onions, orange juice, Worcestershire, chipotles, garlic, allspice, and liquid smoke in a large pot and bring to a simmer over medium-high heat. Season to taste with salt and pepper.

2. Reduce heat to low and simmer for 30 minutes. Remove from the heat and puree with an immersion blender or let cool a bit before pureeing in a regular blender/food processor. Return to the heat and simmer for an additional 45 minutes until thickened. At this point the sauce can be cooled and refrigerated until ready to use.

3. Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6 cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

4. Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

5. Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Serves 8-12.

(SIL found this recipe, swiped it from her)