6 to 8 lbs. pork roast
8 to 10 whole cloves
1 med. onion, sliced
2 c. water
Salt and pepper (just a little)
18 to 24 oz. bottle Bull's Eye BBQ sauce

In crock pot, put water, cloves, roasts and onion. Cook on low for 8 hours. Them remove, de-bone and remove fat, discard cloves, onion and water. Shred pork and put it back in the crock pot with a new sliced onion and the bottle sauce. Cook on low 4 to 8 hours. Serve with slaw and on buns. Great for a crowd.

Serves 12.