1 pork roast, shoulder, butt
2 to 3 tablespoons lemon juice
1/2 cup coarsely chopped onion
1 teaspoon granulated sugar
1 bottle barbecue sauce, approx. 18 ounces

Cook pork roast covered in water (start with hot water) in Crock Pot on low 10 to 12 hours. Pour off water and shred meat; discard fat. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in Crock Pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.Serve shredded pork on buns.