1 (4 pound) pork shoulder roast
1 extra large onion (~1lb), sliced
1 tablespoon coarse salt
1 teaspoon vegetable oil
2 cups/1 bottle Sauce Slingers Barbeque Sauce
1/2 cup cider vinegar
1/2 cup Worcestershire
8 hamburger buns, split
2 tablespoons butter, or as needed

Step 1
Salt pork 1 hour before cooking and set out at room temp

Step 2
Lightly sauté onion while meat rests, add to pork shoulder in Step 3

Step 3
Pour vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker, top with sauteed onion from Step 2; pour in Sauce Slingers Barbecue Sauce, cider vinegar, and Worcestershire . Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Step 4
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Step 5
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.