3 to 5 lb. pork butt or end roast
dry rub, for roast (I use McCormick)
1/2 medium onion, chopped
2 tbsp. olive oil

SAUCE:

2 cups barbecue sauce (Sweet Baby Ray's)
1 cup ketchup (Hunts)
2 cups water
1/4 cup apple cider vinegar
3 tbsp. lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. parsley flakes
1 tbsp. oregano
1 tbsp. basil
1 tbsp. garlic powder

Apply dry rub to pork. Turn Crock-Pot on HIGH.

Dice onion and add to bottom of Crock-Pot with oil while you prepare sauce.

Mix sauce ingredients in a large bowl. When onions are softened on bottom of pot, add pork. Pour in enough sauce to cover pork.

Cook on HIGH for 8 hours or LOW for 12 hours.

Remove pork and sauce from pot into separate dishes. Shred pork with two forks and return to pot. Add enough sauce to coat pork evenly without smothering it.

Serve on rolls with coleslaw.

Submitted by: Ill Bill