Bbq Pulled Pork Sandwiches - cooking recipe

Ingredients

1 1/2 - 2 lbs pork shoulder
1 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (18 ounce) bottle barbecue sauce

Preparation

Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
Remove any skin or bone.
Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
Continue to cook on low for an hour or two.
Serve on hamburger buns with coleslaw.