2 medium red onions, sliced (for day one)
One (4-5 pound) bone-in picnic pork shoulder
6 cloves
2 cups water
1 medium red onion, chopped (for day two)
1 (16-ounce) bottle Bulls eye Barbecue Sauce (regular blend)
Simple Instructions:
STEP ONE: In the bottom of a crock pot, place half of the sliced onions.
STEP TWO: Add pork shoulder, cloves, water, and remaining onion slices from day one.
STEP THREE: Cover and cook on low overnight.
STEP FOUR: On day two, remove pork shoulder from the crock pot. Do not remove the liquid.
STEP FIVE: Remove the bone and trim the fat from the shoulder.
STEP SIX: Shred the meat with a fork and return the shredded meat to the crockpot and sprinkle with chopped onion.
STEP SEVEN: Add Bullseye Barbecue Sauce. LAST STEP: Cover crock pot and serve as needed on your favorite bread, rolls, buns, or by itself.
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