Pulled Pork Sandwiches

Ingredients:

• Bone-In Picnic Pork Shoulder
• 3 Cups Living and Cooking With Food Allergies BBQ Sauce
• 8 Living and Cooking With Food Allergies Hamburger Buns
• 3 Cups Water
• 2 tsp Nutmeg
• 2 tsp Allspice
• 1 tsp Salt
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/3 Cup Honey

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1. 1. Season the Picnic Bone-In Pork Shoulder with the nutmeg, allspice, honey, salt, garlic powder, and onion powder. Add the water to the crock pot, and slow cook the Picnic Bone-In Pork Shoulder for 6 hours on high heat. Keep the broth when it is finished cooking.
2. 2. Shred the pork using two forks, and pre-heat the oven to 375°.
3. 3. In an oven safe dish, mix the pork and BBQ sauce together, and cook the pork in the oven for six minutes. Add some of the broth from the crock pot to the pork. Cook for another nine minutes.