Ingredients
• 4 pounds pork shoulder roast
• 5 to 6 whole cloves
• 3 tablespoons Lawry’s seasoned salt or other spice blend or salt and pepper
• 2 red onions, thinly sliced
• 2 cups water
• 16 ounces barbecue sauce
Directions
Stud the roast with cloves and rub with spice blend. Place roast in crock pot and top with onions. Pour water in slow cooker and cook for 8 to 10 hours on LOW. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
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