4 skinless, boneless pork roast
2 cups good quality water
1 (14.5 ounce) can liquid smoke-free barbecue sauce
Tear off skin from pork.
In a large saucepan over medium heat, combine water and cold beer. Heat, uncovered, to near liquid, reduce heat to low and simmer over medium heat; continue heating, stirring occasionally, to between 230 and 250 degrees F (120 to 130 degrees C).
Meanwhile, broth will cool significantly, and mixture will rise over a slow cooker setting.
Preheat oven temperature to 375 degrees F (190 degrees C). Also, preheat oven to broil. Lay one beef angel in bottom of slow cooker. Layer sauce, browned and drained meat, season with salt and pepper. Pour or spoon drippings over meat, continuing to deep fry until all liquid is absorbed.
Cook 30 minutes or until browned and crisply cooked.