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.
We use only the freshest, natural ingredients in our BBQ Sauce & Rubs
www.busterrhinos.com
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.