When it comes to barbeque sauce, people are vocal about what they like or don’t like. I use local and national barbeque sauces because that’s what I like, but I have friends who just love Sweet Baby Rays. If you have a favorite sauce, please leave a comment.
This recipe is meant to serve a crowd but leftovers can make a great picnic lunch or you can freeze a little batch for the following week. If it’s still too much, try this recipe converter on for size.
3 lb. boneless pork shoulder roast
1 package French Onion Soup mix — (10 1/2 oz.)
2 cups water
2 bottles of bbq sauces (one is Montgomery Inn’s Rib King, a local product and the other KC Masterpiece)
12 sandwich rolls
Mix onion soup and water, pour slow cooker.
Place roast in 5-qt. slow cooker.
Mix ½ bottle of each BBQ sauce, pour over roast.
Cover and cook on LOW 8 to 10 hours or until done. Or on HIGH 4 to 5 hours.
REMOVE roast from slow cooker.
Shred pork, using 2 forks.
Return pork to slow cooker.
Add the rest of the bar-b-que sauce.
Serve pork and sauce on rolls.