1 pork shoulder roast (approx. 4 lb)
2 Tbsp. Garlic Olive Oil (or any of your favourite Infused Olive Oils)
1/2 c. chicken broth
1/4 c. dry seasoning (like your favourite Gourmet Inspirations or Fire in the Kitchen spice rubs)
1/2 c. Bourbon Maple Balsamic
Pour chicken broth into slow cooker, then rub Garlic Olive Oil over roast and place into slow cooker. Sprinkle dry seasoning all over the top and sides of the roast.
Cook on High until roast shreds easily with a fork, 5 to 6 hours.
Remove roast from slow cooker and shred using two forks. Add Bourbon Maple Balsamic.
Serve over buns with coleslaw.
NOTE: Take this recipe over the top by reheating it over the campfire! Make your roast ahead of time. Shred it and add back in a few tablespoons of the drippings from the slow cooker. Refrigerate or freeze and then bring camping. Reheat in a cast iron skillet over the fire. Add the Bourbon Maple Balsamic and heat until it starts to caramelize. Yum!
Staff tested and approved!