1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls

Directions  

1. Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
2. Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
3. Serve shredded pork on hamburger buns or hard rolls.

Makes 8 servings

Tip: For a 5-, 6- or 7-quart CROCK-POT® slow cooker, double all ingredients, except for barbecue sauce. Increase barbecue sauce to 21 ounces