Preheat Oven to 300 F
1 (5 - 7 lb) Boned Pork Shoulder, trimmed
1 Large (2 Medium) Yellow Onion
I bottle Your Favorite BBQ Sauce
1 Tsp Kosher Salt
1 Tsp Black Pepper
1 cup water
Rub salt and pepper over entire roast. In a dutch oven (or roasting pan with aluminum foil tightly covering) place chopped onion and pork, fat side up. Add 1/2 cup of sauce to the water and blend. Pour over pork and onions.
Cover and braise for 2 hours. Remove cover and baste with juices and roast another 2 hours or so, uncovered. Pork is done when it shreds easily. (My 5 1/2 lb roast took 4 hours) Remove from cooking liquid, shred with 2 forks and add BBQ sauce to taste.
Pork is great on soft potato rolls with cole slaw on the side!!
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