Pulled Pork BBQ

6 lb bone-in pork roast or fresh picnic ham*

2 cups water

1 large onion, sliced

Place pork roast in slow cooker; add water and onions.  Cook, covered, on low for 8-10 hours. Drain the roast and discard the liquid.  Let stand until slightly cooled.  Remove pork from bone, removing any excess fat.  Shred pork and return to slow cooker.

BBQ Sauce:

1 cup ketchup** 

1/2 cup packed brown sugar

6 tbls vinegar

2 tbls fresh lemon juice

1/4 cup Worcestershire sauce**

2 tsp prepared mustard

2 tbls chili powder

1 onion, chopped

Combine ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, mustard, chili powder, and chopped onion in bowl; mix well.  Pour mixture over shredded pork and gently mix. Cook, covered, on high for 3 hours or low for 4 hours.  Serve with buns.  Serves 10-12.

*Can substitute approx 4 pork tenderloins for the pork roast if desire a leaner cut of meat.  

**For saucier BBQ:  use 1 3/4 cups of the ketchup and 1/3 cup of the Worcestershire sauce. 

Freezer Method:  Prepare BBQ as directed.  Let cool.  Scoop mixture into gallon or quart size freezer bags. Remove all air, seal, and freeze.

Serving Day:  Thaw BBQ mixture and gently heat in skillet.