Slow Cooker Pulled Pork

My good friend Cheri gave me this recipe a while back, and I figured I'd better try it (she specifically sent me this one because it's BBQ!) since I'm a southerner now!
We used 2 cups of a BBQ sauce Jim brought back from Oregon and then also added a garlic chipotle sauce we just got in New Orleans ~ SO YUMMY!
The pork was in the cooker for 16 hours, then another 2 hours shredded in sauce. We had Spicy Cabbage Slaw with Peanuts and corn on the cob alongside. BBQ in January ~ delicious!

Ingredients:
* 1 Tbsp black pepper
* 1/2 tsp cayenne pepper
* 1 Tbsp chili powder
* 1 Tbsp ground cumin
* 1 Tbsp dark brown sugar
* 1/2 tsp dried oregano
* 2 Tbsp paprika
* 1 Tbsp salt
* 1/2 Tbsp sugar
* 1 (4-7 lb) pork butt
* 1/2 tsp liquid smoke (optional)
* 2 cups BBQ sauce

Preparation:
1. Mix all spice rub ingredients in a small bowl. 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.)
2. Unwrap roast and place in slow cooker liner coated in cooking spray. Add liquid smoke (if using) and 1/2 cup water. Turn slow cooker to low and cook for 8 - 10 hours, until meat is fork-tender.
3. Transfer roast to cutting board; discard liquid in liner (reserve 1/2 cup for juicier BBQ). "Pull" by tearing meat into thin shreds with two forks; discard fat.
4. Place shredded meat (and reserved liquid, if desired) back in slow cooker liner; toss with BBQ sauce and heat on low for 30-60 minutes, until hot. Serve on toasted buns with additional BBQ sauce (if desired).