Pulled Pork Barbeque - Making Good use of Cheap Cuts

This is a good way to use a cheap cut of meat and come out with a delicious meal.

Use your crockpot or roaster for this recipe. We have a 6qt roaster if you don't have one, I highly recommend them. You can cook up to a 9lb Turkey, chickens, beef, pork,... it browns the meat unlike a crockpot without heating up your house like your oven does. It's great for the summer.

1 pork roast (picnic or butt roasts work well.)
2-3 onions large slices (cutting the onions bigger makes it so when the cooking is over there are still onions around)
4-8 cloves of garlic crushed or minced
favorite barbeque sauce (I like to use Maulls original for this, it just seems to go well with the pork.)
1 TBS black pepper

Place the pork roast in your crockpot/roaster fat side up. Surround/cover with onions, garlic and black pepper. Cover entire roast with water. By placing the roast fat side up and covering with water the fat will float on top which makes it easy to skim off allowing the use of a cheaper cut of meat. Cook on low at least 8 hours. Skim fat off of top, drain, shredd meat with fork and add barbeque sauce. Cook on low until sauce is heated, the longer it cooks the more flavorful.

The amounts are ranges due to roasts varying so much in weight and the amount of people need to be served.

A tip for easier "skimming", cool and the fat will solidify on top making it easier to remove.