1 (4-lbs) pork roast
2 sliced onions, divided
1 chopped onion
2 large cloves garlic, sliced
6 whole cloves (opt)
2 cups water
16 ounces BBQ sauce
1 teaspoon salt
1 teaspoon black pepper
Place one sliced onion and one sliced garlic clove at the bottom of a Crock Pot.
Stud pork roast with cloves.
Season roast with salt and pepper.
Place roast in slow cooker on top of the sliced onion and garlic.
Cover roast with the second sliced onion and garlic, then add enough water to fill the pot about two thirds full.
Cover pot and cook on low 8 hours.
Remove roast from pot.
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, pull it apart with your fingers until the entire roast is shredded.
Return the pulled pork to the crock pot.
Mix in the chopped onion and BBQ sauce.
Cover and heat on medium-high for about 2 hours.
Check on it every so often, and if the meat appears to be getting too thick or too dry, add enough water to keep it moist.