4 pound pork shoulder roast
3 pound ham
2 cups barbecue sauce prepared
2 tablespoons liquid smoke
1 large onion white, peeled and quartered
1 cup barbecue sauce prepared
salt to taste
pepper to taste
Place first 5 ingredients in crock pot.
Cover with foil and lid.
Set on low for 12 hours.
Remove meat and onion. Pour out cooking liquid, be sure to reserve 2 cups.
Reserve 2 cups cooking liquid.
With 2 forks shred meats and onion.
Place back into crock pot.
Add reserved cooking liquid, bbq sauce, salt and pepper.
Serve on buns.
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