Let’s create this unique and flavorful pulled pork:

1. Prepare Pork and Initial Cooking Liquid:

• If your pork loin roast is very large, cut it in half to ensure it fits well in the slow cooker and cooks more evenly. Pat it dry if desired.
• Place the pork loin roast pieces into a 5-quart slow cooker.
• In a small bowl, combine the beef broth, ⅓ cup of the Worcestershire sauce, and ⅓ cup of the Louisiana-style hot sauce.
• Pour this mixture evenly over the pork roast in the slow cooker.

2. Slow Cook the Pork:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 8-10 hours, or until the pork is very tender and easily falls apart or shreds when prodded with a fork.

3. Shred Pork and Prepare Finishing Sauce:

• Once the pork is tender, carefully remove it from the slow cooker and place it on a large cutting board or platter.
• Discard the cooking juices remaining in the slow cooker.
• Using two forks, shred the cooked pork loin.
• Return the shredded pork back to the (now empty or wiped out) slow cooker insert.

4. Make and Add Finishing Sauce:

• In a small bowl, combine the ketchup, molasses, prepared mustard, the remaining ½ cup of Worcestershire sauce, and the remaining ¼ cup of Louisiana-style hot sauce. Stir well until all ingredients are thoroughly blended.
• Pour this prepared finishing sauce evenly over the shredded pork in the slow cooker. Stir gently to ensure all the pork is well-coated.

5. Final Heat Through:

• Cover the slow cooker again.
• Cook on the HIGH heat setting for 30 minutes, or until the sauce is bubbly and the pork is heated through completely.

6. Serve:

• Serve the hot Slow-Cooker Pulled Pork generously piled onto split and warmed kaiser rolls.
• Optional toppings like coleslaw or pickles can be added if desired (not listed in recipe). Enjoy!

The two-stage saucing creates a unique, deeply flavored result