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1
Combine all the marinade ingredients together in a bowl big enough to fit the pork butt.
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2
I usually just do this in my actual crockpot so I have one less bowl to wash.
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3
Trim as much fat as you can from the pork butt and sprinkle the outside with the salt.
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4
Place in the marinade, making sure to spread it over the pork butt and refrigerate overnight.
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5
About an hour before you are ready to cook the pork, remove it from the fridge and let it sit at room temperature.
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6
Place the sliced onions under and on top of the pork and cook on high for six hours.
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7
After its done cooking, carefully remove the pork butt to a separate plate and cover with tinfoil.
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8
Discard the bone and watch out for any pieces that may have crumbled off so they dont end up in your pork or the sauce!
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9
For the sauce, take the juices leftover in the pot and transfer to a large saucepan.
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10
Add the remaining sauce ingredients and simmer over medium low heat for about 20 minutes, stirring often so it doesnt burn.
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11
If you like your sauce spicy, you can add in some Tabasco to taste.
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12
When you are done with the sauce, remove from heat and set aside while you shred the meat with a couple of forks.
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13
Spoon about 1 cup of the sauce back into the pork and pour the rest into a bowl.
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14
Serve on toasted hamburger buns with extra sauce on the side.
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15
This pork actually tastes better the day after, so its great for making in advance for parties.
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16
Enjoy!
