Pork shoulder approximately 7 lbs
1 can rootbeer
1 small Vidalia Onion sliced (approximately 1/3 cup)
1t ground cloves
2 bottles of any barbeque sauce
3 cloves of garlic
1/4 cup honey
Spray slow cooker with non-stick spray, pour the rootbeer and place onions in the bottom of the cooker. Trim the layer of fat off of the pork shoulder and discard fat. You can leave the bone in the shoulder as it is difficult to remove.
Place the pork shoulder in the slower cooker and sprinkle cloves on top and place garlic on top of the pork. Cover with 1 bottle of barbeque sauce.
Cook for 8 hours on low, use a thermometer to check temperature on pork package to ensure pork is cooked fully. Drain the liquid mixture in a strainer and return any onions/ pork to the slow cooker that may have fallen into the strainer.
Once pork is cooked use 2 forks to shred, it will shred easily. Remove the bone.
With the 2nd bottle of barbeque sauce and 1/4 cup honey, cover shredded pork and mix well. Serve!!
I sometimes top mine with cheese :)