This was a nice and easy dish and pretty tasty. First thing I want to say is that the key to making crock pot meals not so painful is the crock pot liners by Reynolds Wrap! Love, love, love whoever invented them!
In a lined (or not) crock pot, add your 3ish pound pork roast (we used a shoulder fat side up) and pour 1-2 bottles of a good root beer over it. Cover and cook on low about 8 hours.
Before you pull out the pork to shred, make the macaroni salad. Start by cooking 8 oz macaroni noodles (or macaroni salad noodles which are there shorter in length but same size around) according to the package in sated water. While the water is coming to a boil and when the noodles are cooking, prepare your veggies. Cut 1 C broccoli into small pieces. Chop 1/2 C red bell pepper and 1/2 C cucumber and thinly slice 1/2 C green onions, then set aside (separate from broccoli). When the pasta is not quite done, add the broccoli to the pot for about 30 seconds, then drain it all and rinse with cold water. Let that sit and drain while you make the sauce. In a large bowl, mix together 1/2 C miracle whip, 1 tsp salt, 1 tsp pepper, 1 tsp sugar, and 2 tsp ish white wine (or white vinegar if you prefer). Once well combined, add the noodles and broccoli and toss to coat. Then add in the bell pepper, onion, cucumber, and a small can of black olives (rinsed well) if you like. Toss again to coat well and mix it all together. Cover and refrigerate till ready to serve.
While that is chilling in the refrigerator, pull the meat out of the crock pot and put it on a cutting board. It should be falling off the bone. If not, leave t in for more time. First, use a fork to scrape the fat off and toss that in the trash. Then using 2 forks (or bear claws if you got em), shred the meat (not too much, just snub that you can make good sandwiches with it). Dump the juices left in the crock pot, which is easy if you have a liner, then put it back in and add the shredded meat back to the crock pot. Add about 18 oz of BBQ sauce and stir to mix and coat well.
Serve it up on a bun with extra BBQ sauce and some red onion and a side of macaroni salad and enjoy!