Modified from website
1 (3-5 b) pork shoulder (or pork butt)
1 large onion, chopped
1 cup hot pepper jelly (I used mine!)
1/4 cup Worcestershire sauce
2 tbsp brown sugar
2 tbsp Dijon mustard
salt and pepper to taste
Spray a crock pot with nonstick spray. Place onion in the bottom. Top with pork roast. Season well with salt and pepper. Whisk the rest of the ingredients and then pour over the pork.
Cook on high for 5-6 hours or low for 8-10 hours. The pork should shred when it is done. Shred it and then add it back to the pot for another 30 minutes to absorb more juices.
Serve as sliders (this is what we did - yum!) or with rice or potatoes or even as taco meat!