Ingredients:

• 3 – 4 pound Pork Shoulder Roast
• 2 Yellow Onions, sliced into rings and divided
• 1 jar Garlic Head Barbecue Sauce
• Red Wine – approximately 21 ounces
• Vegetable Oil
• Your favorite Meat Seasoning or Dry Rub (optional)
• You will also require a Dutch oven and Crock-Pot

Preparation:

If desired, sprinkle pork roast with meat seasoning or dry rub. Pour a little vegetable oil into a Dutch oven and heat on medium high temperature. When the oil is hot, add the pork roast and brown on all sides.

In the meantime, place one of the sliced onions in the bottom of the crock-pot. When the pork is completely browned place it on top of the onions. Then add the remaining onion rings on top of the roast. Fill 2/3 of the crock-pot with water and cover with the lid. Cook on low temperature for 12 hours. This could cook overnight to be finished the next day.

After simmering for 12 hours, the roast has just about fallen apart. Remove the pork from the crock-pot with a slotted spoon. Discard the juice and onions. Either proceed to the next step or cover and refrigerate.

When the pork cools, pull it apart with 2 forks or use your hands. I like to shred it using my hands since I can get all the fat off the meat and it makes nice lean pulled pork.

Pour 1 jar of Garlic Head Barbecue Sauce in the bottom of the crock-pot. Fill the jar again to the top with red wine. Shake vigorously and pour into crock-pot. Mix well.
Add the shredded pork and mix again.

Heat the mixture in the crock-pot for 1 ½ to 2 hours on the low temperature. If you would like a thicker sauce, remove the lid for the last 45 minutes of cooking.

Serve over hamburger buns. Makes a lot – the best we’ve ever had!