1 (3 to 5 lb.) pork roast (boneless)
1 medium white onion, chopped
salt
pepper
1 to 2 jars Bob Evans wildfire sauce

Salt and pepper roast very well. Place in a crock-pot. Cover with water and onion. Place on medium heat and cook overnight. When roast is done, shred meat. Do not chop! Cover completely with the wildfire sauce. Place this in crock-pot on low. Serve on a fresh roll or bun, piled high and covered with Country Cole Slaw (found in salad section).