Thursday, July 10, 2008

Crockpot Pulled Pork

pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce
1 cup chopped onion

Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices.

Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.

Drain liquid from slow cooker; place meat back in cooker.

Add barbecue sauce and chopped onion.

Cover and cook on LOW for 4 to 6 hours longer.

Stir occasionally.

Serve with warm split buns and coleslaw.