Ingredients:

4 Pound Pork shoulder roast
4 Large Cloves Garlic, Crushed
2 Medium Onions, Cut into thick slices
1 Teaspoon Cider vinegar
1/2 Teaspoon Chili powder
1 Teaspoon Liquid Smoke (Divided in half), such as Wrights Liquid smoke
1 Teaspoon Hot Sauce
1(16 oz.) Bottle BBQ sauce (your favorite)
Salt and Pepper, To Taste

Preparation:

Place pork in crockpot. Add cut up onion, crushed garlic, vinegar, pork, hot sauce, chili powder, and half teaspoon of liquid smoke. Cook on low 8 to 10 hours.

Occasionally drain of excess liquid, cook until pork is tender enough to fall apart.

Remove pork from pot, and with a fork, shred meat. Drain all but 1/4 cup of liquid from pot; add BBQ sauce, and 1/2 teaspoon of liquid smoke to pot. Add meat back to pot and warm on high (uncovered) for 10 minutes until sauce thickens.

Serve this on a big toasted sandwich bun.