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 slow cooker on top of the sliced onion.
• Cover with the second sliced cooking onion and add enough water to fill crock pot 2/3 of the way.
• Cover and cook on low for 8-12 hours. Remove roast.
• Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
• When pork roast 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 crockpot.
• Mix in chopped onion and BBQ sauce and cover.
• Heat on high for 1-3 hours or until the Spanish onion is soft.
• Serve on large, crusty buns with Cider Keg Apple Grilling Sauce.
• Garnish with local pickled asparagus spears, thinly sliced raw onion and pickled pepper rings.