1 (5 to 6 lb.) Boston butt
2 med. onions, sliced
4 to 5 whole cloves
1 (18 oz.) bottle hickory smoke flavored barbecue sauce
1/8 tsp. hot sauce
Hamburger buns (optional)

Cover roast with water in a large Dutch oven. Add onion and cloves; cover and cook over medium heat, 2 to 2 1/2 hours or until pork is tender. Drain and shred with a fork. Combine shredded pork, barbecue sauce, and hot sauce in Dutch oven. Cover and cook over low heat 15 to 20 minutes, stirring occasionally. Serve on buns, if desired. Yield: 10 to 12 servings. Discard broth that pork is cooked in.