Pulled pork sandwiches

I made this slow cooker pulled pork recipe for my company last weekend. I made it the weekend before through step 4, then froze. 2 hours before serving put the mostly thawed pulled pork back in the crock-pot combined with 1 cup bbq sauce. Todd LOVED this recipe and so did both boys. I know you are thinking, "you let Blake eat this?", but yes he LOVED it too! I am all about giving babies whatever the rest of the family is eating, but I really thought this was going to be too spicy for him because it does have a little bit of a kick. I was out running errands when Todd shredded the meat and gave some to Blake. He couldn't get enough! :) I found the recipe here.

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
1/4 cup water
1 cup barbecue sauce

1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes(longer if you froze the pork), until hot. Serve with additional barbecue sauce.