I used a 4-5 pound pork butt roast (with bone)
seasoned with a dry rub and caramelized each side in a hot skillet. (I think I used Lysanders Pork rub)
remove and put in crock pot
deglaze skillet with water or beef broth, add onions and reduce.
add too crock pot.
add another cup or two of water and a tablespoon of salt.
let cook overnight.
siphon off fat from top of gravey.
remove pork roast (it should be falling apart into large chunks) and seperate using forks.
put inanother pan, and add au jus to moisten. If you have au jus left over, i recommend straining and freezing for future stocks.
you can mix in a BBQ sauce at this point if you want, but I prefer to add the sauce as I build my sandwiches.