- 1 Boston butt or pork shoulder roast
- 1 large onion, quartered and sliced
- Salt and pepper to taste
- Garlic powder
- 1 cup barbecue sauce, your favorite
- 1/2 cup vinegar
- A teaspoon or two of liquid smoke, if desired
- Place pork roast in the crockpot; add chopped
onion, salt and pepper and a generous sprinkling
of garlic powder.
- Cover and cook on low for about 9 to 11 hours,
or until very tender and shreddable.
- Drain all juices off and shred or chop pork;
add vinegar and bbq sauce (and liquid smoke, if
using).
-
Continue cooking on high for about 1 hour.
- Serve with buns and tangy coleslaw for
topping.
-
Serves
8 - 10.
