- pork shoulder roast
- 1 large onion sliced
- 2 tablespoons Worcestershire sauce
- barbecue sauce
Add large onion, sliced and 2 Tbs. Worcestershire sauce.
Add water to cover.
Crock cook on low all day (at least 12 hours).
Remove roast, discarding cooking water. Save onions.
Fork-shred pork, discarding any fat and bones.
Return shredded meat and onions to crockpot.
Dump a bottle of your favorite barbeque sauce over it and crock an hour or so on low until heated thoroughly.
Serve on heated buns.
Excellent! Tried and true, many times over the last 20 years!
Posted by Myron M.
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