1 (8-10 lb) Pork Shoulder or Butt Roast
1 onion, quartered
2 bottles root beer
3 T. liquid smoke
1 bottle True Made BBQ Sauce (or your favorite sauce)
Place the roast in a large crockpot or electric roaster along with the onion, rootbeer and liquid smoke. Turn to low heat (275*) and let cook for 12-14 hrs or until roast is fall of the bone tender and easily shredded with a fork. Remove from roaster to a cutting board and let cool. Discard cooking liquid.
When roast is cool enough to handle shred the meat discarding any fat, gristle and bones. (You can now store the meat in the refrigerator or continue with the recipe.) Place shredded pork into a slow cooker. Add the entire bottle of bbq sauce. Fill the bottle halfway with water, shake to get all the remaining sauce from the bottom and sides and add to the slowcooker. Toss with tongs to coat the meat thoroughly and cook on low for 2-3 hrs or until heated through.