Make sure you remember this is a recipe for leftover ribs before you start.
Use my slow cooker rib recipe for the first step of cooking the ribs the day before making this.
Once your ribs are slow cooked all day pull all the meat of the bones. Do it while the ribs are still warn because it's so much easier to do. Pop the meat in a container and place in the fridge overnight.
Pull the meat out of the fridge and pop it back in the slow cooker. It's already cooked so we're just softening it a bit more for the pulling process.
Add ½ cup of liquid vegetable broth. Better Than Bouillon is what I used.
Add the spices and give it a stir.
Pop the lid on your slow cooker and cook the meat for about 2 hours, just enough to soften the meat enough to pull it apart. Every slow cooker is different so this time could vary quite a bit for each size. I'd say cook it no less than 2 hours but no more than 3-4 or it will be too dry.
Remove the meat from the slow cooker and drain any excess juices. Now shred you meat. I use a hand mixer with dough attachments. Nope, not even kidding. I'll post a video next time I do it so you can see how easy it is. If you don't have a hand mixer just use two forks and pull the meat apart. It's super easy to do. You can even chop it with a knife if need be.
Now grab a huge cast iron skillet or good quality pan, turn heat to medium and add the meat to the pan. Pour the BBQ sauce over top. If using brown sugar add that now too. It really does help caramelize the meat beautifully. But if you're avoiding sugar it's okay to leave it out. Allow to cook for about 5 to 10 minutes, just enough to crisp the edges of the meat a bit.
Place heaping spoonfuls of the meat on slider buns.