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1
Place half of onion on bottom of crock pot.
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2
Sprinkle dry rub mixture on top of roast, making sure all sides are well coated.
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3
Pour applesauce and vinegar in bottom of crock pot making sure it is well mixed.
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4
Place roast in pot and cover with remaining onions.
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5
Pour water into crock pot so it is just about covering the roast.
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6
You should be able to just see the top of the roast above the water.
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7
Cook on low for 6-7 hours.
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8
Pull pork from pot when it is tender enough to shred with a fork.
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9
Using a strainer, drain the liquid from the pot, reserving the broth for later.
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10
Take the strained onions from the colander and place back into crock pot.
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11
(You can use a brand new onion for this part, but I like a very tender onion so I reuse the original).
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12
Shred pork with a couple of forks or your hands and return to crock pot.
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13
Pour barbecue sauce over meat and mix thoroughly.
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14
Use some of the reserved broth to help mix sauce in thoroughly and to help keep the meat moist during the last part of cooking.
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15
Turn the crock pot on high for the remainder of cooking, leaving it for at least another hour so the meat can soak up the barbecue flavor.
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16
(Keep the reserved broth nearby in case you need to add more during the last stage of cooking).
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17
Serve with hamburger buns.
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18
We like ours with a slice of pepper jack cheese.
