Directions

1. Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.
2. After 8 hours, using two forks, shred the pork while it’s still in the slow cooker. Once shredded, let it rest in the slow cooker with the remaining BBQ sauce.
3. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.