Ingredients
1 boston pork butt or pork shoulder roast
2 large onions, quartered and sliced
salt and pepper
granulated garlic
1 1/2 c Bone Sucking or Sweet Baby Rays
barbecue sauce
1/2 c vinegar
2 tsp liquid smoke
Preparation
Put onion in bottom of crockpot. Add roast and sprinkle with salt, pepper and granulated garlic. Cook on low for 9-11 hours or overnight. Drain all juice, remove fat and shred pork. Add vinegar, bbq sauce and liquid smoke. Continue cooking on high for 3 hours or more. Serve on buns with extra sauce and coleslaw.
