4 or 5 lb. pork loin roast
6 carrots
1 lg. onion

Brown pork roast in a dutch oven (a deep pan). Add carrots (cut crosswise) and onions (diced). Fill with water almost to the top of pork roast. Cook all day (simmer) until meat falls off bone. Take pork out of pan, mash carrots and onions in pan and shred pork with 2 forks. Add pork to carrots and onions and simmer a little longer until almost all juice is cooked out. Use hamburger buns; sweet relish is sometime placed on top of meat and enjoy.