Place pork and barbecue sauce into a crockpot; cook on low for 8 hours (Remember that if you are using a lean cut of pork, it may be done within 6 hours so just be sure to check on it to avoid drying out).
Before dinner, cut the potatoes into large cubes, then cover with water and bring to a boil. Boil for 10-15 minutes or until fork-tender.
Once tender, drain potatoes, then add butter, milk, salt, and pepper. Whip with a hand mixer until smooth.
Heat peas in a small saucepan until thawed and warmed through. Core and slice apples.
Serve pork with potatoes, peas, and apple slices on the side. (3/4 cup shredded pork, 1 potato, 1/2 apple, 1/2 cup peas)