6-7 pound bone-in smoked, picnic shoulder of pork
4 cups sliced onion
2 cups chopped carrots
2 cups cold water
1 cup prepared BBQ sauce
6 Kaiser Rolls
1-2 cups shredded, cheddar cheese
Remove the shoulder from its packaging and place it in a 5-6 quart slow cooker. Top with the sliced onions, carrots, cold water, and BBQ sauce. Cover with the lid, set on low and cook for 10 hours. Then carefully remove all the meat, vegetables and bones with a slotted spoon into a large bowl. With a large fork shred the meat and vegetables. If the meat is dry, add some of the cooking liquid to the pork. Once the meat and vegetables are shredded transfer it to a platter and serve with toasted rolls and cheddar cheese.
Makes 6 sandwiches.