Ingredients:

• 10 - 15 pound pork shoulder roast
• 1 medium onion, halved
  
• 2 oz vodka
• 1 cup apple juice
• 1/2 cup brown sugar
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp salt
• 1 tbsp minced garlic
• 3 cups Trey's BBQ Sauce (either variety) 

Butterfly the pork shoulder along the centerline, neatly halving the roast.  Place roast in crock pot, then fill the crevice in the center with the onion halves, pouring all the remaining ingredients except for 1 cup of BBQ sauce into the pot.  Set the crock pot on low and place the lid on, making sure the rim and lid seal with no gaps.

Cook on Low for 18 hours.

Turn off crock pot and remove the lid.  Grab the shoulder bone and tug gently - it should release immediately and slide out.  Add the remaining cup of sauce to the pot.  Taking two meat forks, pierce the meat and twist the forks to pull it apart and seperate the chunks.  Continue until all the meat is in 2-inch or smaller pieces.

 Serve with white bread or rolls, potato salad, and coleslaw.