Slow-Cooker Pulled Pork II 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 tsp or two of liquid smoke, if desired Place pork roast in the slow cooker insert. 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 shred-able.
Drain all juices off and shred or chop pork. Add vinegar and barbecue sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour.