2 (4 to 5 lb.) pork butt or pork shoulder roasts
Garlic powder
Salt
Powder
2 c. Bar B Que sauce
1 c. white wine
Water

Sprinkle roasts with garlic powder, salt, and pepper. Put into large pot and bring to a boil with 1 cup Bar B Que sauce and 1/2 cup white wine for each roast. Add enough water to cover. Simmer for 3 to 3 1/2 hours, turn meat every 30 minutes. Picking off pieces as you can. After 3 1/2 hours, let meat cool enough to handle and pull all meat off in pieces. Throw away the liquid.

Mix remaining Bar B Que sauce with meat. Serve with onion over noodles or rice.