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.
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.