Ingredients

4 pounds pork roast
2 onions sliced
1 onion chopped
5 whole cloves to 6
2 C. water
1 bottle favorite barbecue sauce-16 oz.
Salt to taste
Freshly ground black pepper to taste

Cooking Instructions

Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way. Cover and cook on low 8 to 12 hours or overnight. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the crock pot. Mix in the chopped onion and BARBECUE sauce and cover. Heat on high for 1 to 3 hours or until the onions are soft. Serve on large, crusty buns with a mustard based Carolina style BARBECUE sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini Italian banana peppers. Serve with crisp, homemade slaw. Carolinians would put the coleslaw on the pulled pork sandwiches.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)