2 cups traditional barbecue sauce
2 teaspoons smoked paprika
2-3 tablespoons high-quality maple syrup
3-4 pound pork butt
1/2 cup water (or enough to comfortably cover the bottom of the crock pot)
Add the pork butt to the crock pot, then add water. Set crock pot to high and let pork cook 4.5 hours; check to make sure pork is 190 degrees Fahrenheit. Then, remove the pork from the crock pot, and let it rest 10 minutes.
While pork rests, combine barbecue sauce, paprika, and maple syrup in a small sauce pan, and heat on low for 10 minutes, whisking occasionally.
Shred pork with two forks, then coat it in barbecue sauce. Serve on slider rolls or as desired.