Barbecued Pulled Pork Sandwiches Recipe

1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls 

Directions 

Place pork roast in CROCK-POT slow cooker. 
Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. 
Remove pork roast from CROCK-POT slow cooker; discard cooking liquid. 
Shred pork with two forks. 
Return pork to CROCK-POT slow cooker. 
Add barbecue sauce, lemon juice, brown sugar and onion. 
Cover; cook on HIGH 1 hour or on LOW 2 hours. 
Serve shredded pork on hamburger buns or hard rolls. 

Makes 8 servings 

Tip: For a 5-, 6- or 7-quart CROCK-POT slow cooker, double all ingredients, 
except for barbecue sauce. 
Increase barbecue sauce to 21 ounces.