• 1 onion, thinly sliced
  • 4 ½ pounds bone-in pork loin end roast
  • salt and ground black pepper to taste
  • ¾ cup cider vinegar
  • ¼ cup water
  • ½ (18 ounce) bottle hickory brown sugar barbeque sauce
  • 3 tablespoons brown sugar, or to taste

  1. Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.

  2. Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.