Pork Roast in a Crockpot

1 pork shoulder or boston butt roast
1 large onion, chopped
1 tsp salt
1 tsp black pepper

Place in crockpot the pork and the onion. Cover with water. Set on low and cook 8 - 10 hours.

Remove the roast when cooked -it should be just falling from the bone. Set aside.

Place some of the broth and the onion in a saucepan on the stove top and adding white rice (measure the broth and cook the rice in the broth according to cook directions on the package). When the rice is done taste it. Rice always needs salt. This rice should be a little wet, not drowning in broth, not soupy, but moist and delicious.

Slice some of the pork roast, dish up a serving of rice and a steamed vegetable.

The rest of the roast, using 2 forks shred the meat. Line a muffin pan with paper liners and pack each cup full of the roast. OR before filling the cups mix with some of your favorite BBQ sauce then pack in the cups. Freeze until solid. Put all of the cups in a large freezer bag, lable and date.

Each cup is the perfect serving for a BBQ sandwich. Simply remove the number of BBQ cups you need and thaw. Remove paper cup. Heat till piping hot and pack onto a nice bun.

I would serve the sandwiches with slaw, bread and butter pickles, chips and nice big glass of iced tea.