Here’s a Southern favorite made easy: Pulled Pork 1 Boston butt or pork shoulder roast 1 large onion, quartered and sliced salt and pepper to taste garlic powder 1 cup barbecue sauce, your favorite 1/2 cup vinegar a tspor two of liquid smoke, if desired Place pork roast in the crockpot. Add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and able to shred. Drain all juices off and shred or chop pork. Add vinegar and bbq sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping. About 8 to 10 generous servings.