This is another family favorite that is requested often and so simple to make.
1 Pork Roast, thawed (no need to trim the fat yet)
Water, broth, or stock
1 onion, diced or Lipton onion soup mix packet
1 container of barbecue sauce
Turn the crockpot on high and add pork roast.
Cover completely with water or broth, about 2 inches above the top of the roast.
Stir in onion.
Cover and cook for 8 hours.
Drain the roast and remove the fat (the fat is usually on one side and slides off very easily after cooking).
Using two forks, shred the pork roast.
Return the meat to the crockpot and add desired amount of barbecue sauce
(enough to generously coat the meat and a little extra to avoid drying the meat).
Mix well, cover and keep warm until ready to serve on hamburger buns.
Sauce variation: The last time I made this I reserved 1 cup of the water the roast cooked in and added the BBQ sauce to it when putting the shredded meat back in the crockpot. This is good for keeping the meat more moist or for anyone who does not like very thick sauce.
Pictured below with vegetable salsa (carrots, cucumbers, tomatoes, and celery) and ranch sour cream dip.