2 lbs pork butt shoulder (ask your butcher if you don't see it on the shelf)
1/2 bottle Lawry's Baja Chipotle Marinade
1/2 bottle of your favorite barbecue sauce
1/2 onion, chopped
1 tsp salt
1 tsp ground mustard
1/4 tsp cayenne pepper
Rub the salt, ground mustard and cayenne all over the pork shoulder then brown the shoulder on all sides in a heavy pan on medium/high heat. This should take about 10 minutes.
Remove browned shoulder from the pan and place in a crock pot along with the chopped onion and sauces. Turn crock pot on high and cook for 6-8 hours. You'll know the pork is ready when it falls apart when stabbed with a fork.
Remove the pork from the crock pot and shred with a fork then place back in the sauce and serve.