CROCK-POT PULLED PORK
4 Vidalia or yellow sweet onions, chopped
1 small clove garlic, chopped (optional)
1 (5-pound) pork shoulder roast
2 cups water
3 1/2 cups favorite barbecue sauce
Reserve 2 cups of chopped onion. Place half of the remaining onions and garlic in the bottom of Crock-Pot. Add the pork shoulder and water, and then place the remaining chopped onions and garlic on top. Place lid on slow cooker and cook on low for 10 to 12 hours (overnight is a good time). Pour the liquid from the slow cooker. Place pork shoulder on cutting board, and coarsely chop, removing excess fat. Cooked onions may be discarded or returned to slow cooker with pork. Add barbeque sauce and reserved 2 cups onions. Place lid on slow cooker and cook on low for 6 to 7 hours. Stir occasionally. Serve on buns or anyway you would traditional pulled pork.