Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    onions -- sliced, divided
   1      4 pound       pork shoulder roast or fresh picnic
   5      cloves        garlic -- sliced
   2      cups          water
   1                    onion -- chopped
   1      16 oz bottle  favorite barbecue sauce
                        salt and pepper -- to taste
   1      teaspoon      vinegar -- if too sweet
                        hamburger buns or Kaiser rolls
                        pickle slices

Preparation:

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot. Reserve in refrigerator. Cut meat into small pieces and put back into pot. Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks. Serve from crockpot onto large buns with dill pickle slices.