3 lb. pork shoulder
2 bottles BBQ sauce
1/2 cup packed brown sugar
1 14 oz. can tomato sauce
1 cup water optional:
1/2 tsp. chili powder if you like it spicy.
Put all in a crock pot. Cook for 8 hours on high. Remove pork shoulder and shred using two forks. Put the shredded pork back in the sauce and then serve desired amount on buns with your choice of toppings. We like shredded cheddar cheese and chopped onions. Mmm-delicious!