Pulled Pork From Start To Finish - cooking recipe

Ingredients

3 1/2 lbs pork shoulder
1/2 cup bourbon whiskey (for slow cooker)
seasoning salt
garlic powder
1 (12 ounce) bottle barbecue sauce, i use a sweet bbq sauce like sweet baby ray's (any kind will work depending on your flavor wants)
2 cups water (for slow cooker)

Preparation

Start your smoker and get the temperature to 250\u00b0F While the smoker is heating up take the fully thawed pork shoulder and rub the seasoning salt on it like you would a dry rub. Once the smoker is heated up add water to the water tray and wood chips to the burn box. smoke seasoned pork roast for about 3 1/2 hours checking the wood chips every hour. Remember if the smoker isn't billowing smoke it is still smoking. Turn your pork roast over at least once during the smoking process.
(on a side note: if you do not have a smoker you can use a charcoal grill or a gas grill with a wood chip box to smoke with. just use indirect heat).
After 3 1/2 hours you should have a perfectly smoked pork roast. But we are only half done. Take the smoked pork roast and use the garlic powder as another rub. I think it helps with the flavoring while it is being slow cooked. Now it's time to put the whiskey and water in the crock pot. Add the pork that you just put garlic powder on into the crock pot. Set to low and let it cook for another 3 hours. The alcohol burns off and leaves a really nice flavor to compliment the smokiness of the pork.
After 3 hours the pork should be falling apart (which is amazing!) Take the pork out of the crock pot and drain out the water and whiskey mix, pour in 12 Oz of BBq sauce into the crock pot. Take the pork roast and pull it apart with a large fork so it looks like shredded beef. Add shredded pork back to the crock pot and stir in BBQ sauce. cover and set on low for one hour.
Serve on a bun or just eat it plain! Either way it is awesome!