(by Shirley McNevich)
1 - 4 to 5 lb. pork roast
salt and pepper
1 1/2 cups water
1 - 16oz. bottle of your favorite BBQ sauce
Peel two of the onions and slice them very thin. Spread half of the sliced onions all over the bottom of the crockpot. Salt and pepper both sides of the pork roast, then carefully place it on top of the onions. Slowly pour the water into the crockpot (NOT directly on the pork). Spread the rest of the sliced onions over the top of the pork roast. Cook the pork on low for 9-10 hours. Remove the pork and place it on a cutting board. Discard the liquid from the crockpot. Use one fork to hold the pork roast, and use a second fork to pull the pork into small pieces (if the pork is tender, this should be very easy). Chop the third onion and measure 1 cup of chopped onions. Place the pulled pork pieces, 1 cup of chopped onions and the BBQ sauce into the crockpot--stir well. Cook for 4 more hours on low heat (stir well each hour). Serve pulled pork on rolls.