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