- 1 pork shoulder roast (about 2 1/2 pounds)
- 1 bottle (14 ounces) barbecue sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon brown sugar
- 1 medium onion, chopped
- 8 hamburger buns or hard rolls
Place pork roast in CROCK-POT slow cooker.
Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT slow cooker; discard cooking liquid.
Shred pork with two forks.
Return pork to CROCK-POT slow cooker.
Add barbecue sauce, lemon juice, brown sugar and onion.
Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.
Makes 8 servings
Tip: For a 5-, 6- or 7-quart CROCK-POT slow cooker, double all ingredients, except for barbecue sauce.
Increase barbecue sauce to 21 ounces.
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