Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | -PHYLLIS SMITH |
4 pounds | Pork roast OR fresh picnic ham |
2 \N | Onions; sliced |
6 \N | Cloves |
2 cups | Water |
16 ounces | Bottle barbecue sauce |
1 large | Sweet onion; chopped |
Put half of onions in bottom of crockpot. Then add meat and other ingredients with remaining onion on top. Cover and cook over night or for 8 to 12 hours on LOW. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and barbecue sauce. Cover and cook for an additional 8 to 12 hours on LOW, stirring two or three times. Serve from crockpot on large buns.