1 (5 lb.) Boston butt pork roast
1 whole onion (large)
1 (18 oz.) bottle hickory smoke flavor barbecue sauce
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1/2 c. juice from meat

Cook roast and onion in a pressure cooker until very tender. Remove meat from pot and shred meat with a fork until very thin. Return to crock-pot; add other ingredients. Cook overnight on low temperature. Salt and pepper to taste. This can be frozen for later use. Very good at Christmastime.