Massage spice rub into meat. Wrap tightly in plastic wrap and refrigerate for a minimum of 2-3 hours.
Unwrap pork, and place it in crock pot. Add liquid smoke, and 1/4 cup water. Cook on low for 10-12 hours, or until meat is "fork-tender".
Transfer the meat to a baking sheet with edges (this helps contain the mess) and shred with two forks. Discard any fat, along with the liquid in the crock.
Put the shredded meat back into the crock, toss with 1 cup of barbecue sauce. heat on low for 30-60 minutes, until hot.
Serve with additional barbecue sauce
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