| | Directions | | In 6-quart slow cooker, place roast. Top with onion slices, barbecue sauce, liquid smoke, and garlic. Cover and cook on high for 4-6 hours or until roast is tender. Let stand until cool enough to handle. Remove roast from cooking liquid, and shred, discarding bones and fat. Add pork to cooking liquid and heat through. Serve on buns with desired toppings. |
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| Ingredients | | - |  | 1 pork Boston butt roast (6 lb ) |
| - | | 1 onion, thinly sliced |
| - | | 1 cup barbecue sauce |
| - | | 1/4 cup liquid smoke |
| - | | 5 cloves garlic, minced |
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