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1
Place the pork shoulder roast in your crockpot and add the barbecue sauce.
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2
Put the lid on and set the crockpot to low.
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3
Leave the crockpot on the low setting and check the meat after 6 hours.
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4
Depending on the size of your roast, it should take between 6 and 8 hours for the meat to fall easily off the bone.
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5
About 40 minutes before youre ready to eat, slice up two onions and saute them in the oil and butter in a skillet over medium heat.
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6
Once the onions begin to soften and become transluscent (about 5 minutes), begin adding the red wine, a couple of tablespoons at a time.
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7
Continue adding wine and stirring periodically until the wine is gone and onions are browned and soft, about 25 to 30 minutes.
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8
Add salt to taste.
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9
Remove the roast from the crockpot and place it on a cutting board.
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10
Allow it to cool enough to handle.
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11
Using a fork, pull (shred) your pork!
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12
Put pulled pork back into the crockpot with the juices and sauce so that it can soak up more flavor.
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13
Heat your panini maker.
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14
Butter one side of two thick slices of bread and make a sandwich (butter sides out) with desired amount of cheese, pulled pork, barbecue sauce (oh yeah, load it on!)
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15
and sauteed onions.
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16
Place the sandwich on your panini maker butter-side down, lower the lid and let the magic happen!
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17
In about 2 to 3 minutes, youll have a delicious Panini!
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18
Repeat with the remaining bread and ingredients.
