Be sure to have enough water or it may burn. I should mention this freezes well. You should defrost in the microwave or by setting in the fridge 1-2 days beforehand.
1 small pork sirloin tip roast 1/2-3/4 cup water, 1/2 bottle of BBQ sauce for in the slow cooker plus some for the sandwhich.
Dry rub:
1-2 t. Cumin
1/2 t. Paprika sweet or smoky
Dash garlic, pepper, cayenne, mustard, cloves, cinnamon, salt
1-2 teaspoons of brown sugar
Rub on tip roast.
Wet portion
A teaspoon balsamic vinegar, ketchup
About 1/2-3/4 of a small container of BBQ sauce
Add some water and your favorite sauce. Enough to cover most of the meat. Cook on low. Some of the liquid will evaporate. Turn over part way. Towards the end you can shred and add more liquid as needed so you do not burn your sauce or meat. I like mine on a hamburger bun with mayo and lime juice.
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