A flavorful and tender pulled pork recipe, perfect for sandwiches.
Place the pork shoulder in the slow cooker.
Trim excess fat from the pork shoulder for a leaner dish.
Add the dried basil, dried rosemary, chopped onion, minced garlic, and water to the slow cooker.
Mix the spices with the water before adding for even distribution.
Cook on low for 8 hours or until the pork is tender.
Check the pork halfway through to ensure it is cooking evenly.
Remove the pork from the slow cooker and shred it using two forks.
Let the pork cool slightly before shredding to avoid burns.
Return the shredded pork to the slow cooker and mix in the barbecue sauce.
Add a splash of water if the mixture seems too thick.
Cook on low for an additional hour to let the flavors meld.
Stir occasionally to prevent sticking.
Serve the pulled pork on hamburger buns.
Toast the buns lightly for added texture and flavor.
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