A delightful twist on classic pork barbecue, perfect for a hearty meal.
Place the pork shoulder in the crockpot.
Trim excess fat from the pork shoulder for a leaner dish.
Add the sliced onion to the crockpot.
Slice the onion thinly for even cooking.
Cover and cook on low for 6-7 hours until the pork is tender.
Avoid opening the lid during cooking to maintain consistent heat.
Remove the pork and shred it using a fork.
Let the pork cool slightly before shredding to make it easier to handle.
In a saucepan, combine the barbecue sauce, ketchup, and brown sugar. Heat until simmering.
Stir constantly to prevent the sugar from burning.
Mix the sauce with the shredded pork.
Ensure the pork is evenly coated with the sauce for maximum flavor.
Serve the pork on sandwich rolls and top with a slice of cheese.
Toast the rolls lightly for added texture and flavor.
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