Pulled Pork

We usually make this when we are having guests because my hubby and I put a lot of effort into it. Actually it's mainly my hubby (I just get up early to stick it in the crock pot). He gets the job of trimming the meat and since we are both so picky about not eating gross, fatty pieces, he takes a good amount of time to shred off all the good stuff. The size of the pork roast you want depends on how much you want. We usually get two medium size ones so we can serve a lot of guests AND have leftovers. In that case we add more sauce and vinegar as needed. Just add little by little until you get the flavor you like. We love it!!

1 pork shoulder roast/Boston Butt (we've had some fun times asking for "Boston butt" at the meat counter, I recommend it!)
1 large onion, quartered and sliced
salt and pepper to taste
Garlic powder
1 c. barbecue sauce
1/2 c. vinegar

Place roast in the crock pot; add chopped onion, salt and pepper, and a generous sprinkling of garlic powder. Cover and cook on LOW for about 9 to 11 hours or until very tender and shreddable. Drain all juices off and shred pork, removing fatty pieces; add vinegar and barbecue sauce. Continue cooking on HIGH for about 1 hour. Serve with buns. Makes about 8 to 10 generous servings.