1 large pork butt or shoulder, about 7 pounds
3 to 4 cloves garlic, minced
1 teaspoon Creole or Cajun seasoning or seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 medium onion, sliced
1 large onion, chopped
2 teaspoons vegetable oil
1 cup barbecue sauce
1/2 cup white or cider vinegar
1. Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil.
2. Rub pork all over with garlic and seasonings.
3. Arrange the medium onion slices over top. Wrap foil around the pork roast.
4. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
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