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Ingredients:
- 4 to 5 pound pork shoulder (butt) roast
- 2 large onions, sliced
- 4 to 6 whole cloves
- 2 cups water
- 1 bottle (16 oz) barbecue sauce, your choice
- 1 large onion, chopped, about 1 cup
- large split buns, toasted or warmed
Preparation:
Place half the sliced onion in the bottom of a slow cooker. Add pork roastt, cloves,
and water. Add the remaining sliced onion. Cover and cook 8
to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves
and water. Shred the meat and put it back in the pot. Add chopped onion
and the barbecue sauce.
Cook another 2 1/2 to 4 hours on LOW, stirring frequently to prevent scorching.
Serve on large split buns.
Makes about 12 to 16 servings.
Serve on large split buns.
Makes about 12 to 16 servings.
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