• 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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