1approximately 6-pound bone-in pork butt or shoulder
2cupsbarbecue saucehomemade or storebought, plus more for serving if desired
In a large soup pot or Dutch oven heat the oil over medium high heat. Add the pork and sear on the top and the bottom for about 5 minutes each, until those sides are nicely browned and crusty. Transfer the meat to a slow cooker.
Pour the barbecue sauce over the top, and cook on low for 10 hours.
Remove the meat from the slow cooker, and transfer the cooking liquid to a container. Refrigerate the cooking liquid.
Use two forks to shred the meat into pieces as large or fine as you like. You can also use your hands if you use heavy duty heat proof gloves to protect yourself from the hot meat. Add as much additional barbecue sauce as you like to as much of the meat as you like. You can save most of it plain, and just barbecue sauce up what you are serving at that time.
When the fat has risen to the top of the cooking liquid, after a minimum of 30 minutes, remove the fat from the top, and then reheat and and mix in the cooking juices with the pork as desired. You can use a mixture of cooking juices and barbecue sauce, and you can introduce any new types of barbecue sauces you like (read recipe intro for more on that!)