Ingredients:
- 1 pork roast, shoulder, butt
- 2 to 3 tablespoons lemon juice
- 1/2 cup coarsely chopped onion
- 1 teaspoon granulated sugar
- 1 bottle barbecue sauce, approx. 18 ounces
Preparation:
Cook pork roast covered in water (start with hot water) in Crock Pot on low 10 to 12 hours. Pour off water and shred meat; discard fat. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in Crock Pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours. Serve shredded pork on buns.
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