5 lbs. meat
1 lg. onion
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
Salt and pepper
1 (18 oz.) bottle Hickory Barbecue sauce
1/2 c. broth
1 c. water

Put meat in slow cooker. Season with salt and pepper to taste. Slice onion and place on top of roast. Add 1 cup of water. Cook on high until boiling, then cook on low overnight or until done. Pour off broth, reserving 1/2 cup.

Shred meat and add barbecue sauce, sugar, Worcestershire sauce and reserved broth. Cook in slow cooker on low 1 1/2 - 2 hours. Deer meat may be substituted.