Crock Pot Barbecue

3 onions (divided)
4 to 5 lbs. pork roast
6 whole cloves
2 c. water
1 (16 oz.) bottle barbecue sauce

Slice 2 of the onions and put half in bottom of a slow cooker. Add meat,
cloves and water with remaining sliced onions on top. Cover and cook
overnight for 8 to 12 hrs on low. After cooking pork, remove bone and
fat from meat. Put meat back in slow cooker. Chop remaining onion and
add with barbecue sauce. Cover and cook additional 1 to 2 hrs on high or

4 to 5 hrs on low, stirring two or three times. Serve on buns. With
about 5 servings per meal, you'll have extra to freeze for another day.
Per Serving: cals: 240; protein: 26 grams; total fat: 8 grams; sat fat:
14 grams; Chol: 92 mg: sod: 314 mg; carb: 6 grams; dietary fiber: 0.2
gram WWP