Ingredients
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
2 red onions, thinly sliced
2 cups water
16 ounces barbeque sauce

Instructions
Stud the roast with cloves and rub with rotisserie blend. Place roast in
crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10
hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in
pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart.
Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your
favorite roll.