1 pork roast
1 medium onion, chopped
olive oil (EVOO)
water
1 (16 oz.) bottle barbecue sauce (your favorite)
salt and pepper, to taste

In a large pot or Dutch oven with lid add olive oil and brown pork roast on all sides. Add chopped onion and cover the bottom of the pot with a small amount of water. Put heat on low and cook roast until tender - approx. 2 to 3 hours depending on the size of your roast.

When roast is tender remove from pot, cut it in half and put it in the refrigerator until chilled - this will make it a lot easier to pull apart.

Once chilled pull meat apart in small strips about the thickness of a pencil. While doing this you can remove the larger pieces of fat as well. Put all your pulled pieces of meat in a bowl and add your barbecue sauce to the meat and mix it all together - the amount of sauce depends on your tastes. If you let the sauce and meat marinate overnight in the refrigerator it does help with flavor but it is not necessary.

The last step is to put the meat on a cookie sheet or shallow pan, add a little more sauce to the top of the meat and put it under the broiler on low. The broiler will heat up the meat and it will allow the sauce to caramelize and get thick.

Submitted by: Jeff Hoersch