1 cup water
Put the pork shoulder roast in the crockpot overnight on low with 1 cup of
water and some basil and rosemary. In the morning turn it off and let it
cool down a bit. Remove any skin or bone. Pull the meat apart into small
pieces and return it to the crockpot. Dump in a bottle of Barbecue sauce
and a little water (1/4 cup) and mix it all together. Put it back on low
for a few hours. Serve on hamburger buns with coleslaw.