Yield: 16 Servings
|\N \N||-PHYLLIS SMITH|
|4 pounds||Pork roast OR fresh picnic ham|
|2 \N||Onions; sliced|
|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.