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Smoky rich barbeque you'd never know came from a crock pot! Serve with coleslaw on hamburger buns for true Memphis style! The base of this recipe was given to me by my mom. After several years of tweaking, I think I've perfected it to taste authentic!
- Place sliced onions in the bottom of the crock pot. Rub spices over the roast, particularly the fatty part. Place roast in crock pot with the fatty part on top.
- Pour liquid smoke over all. Cover and turn crock pot on low for 6-8 hours or overnight.
- Remove roast from crock pot. DISCARD ALL LIQUID AND ONIONS. Shred the roast to the desired consistency, removing the fatty slab and bone.
- Put the shredded meat back in the crock pot and mix with the chopped onions and barbeque sauce. Mix well. Cook on low for 4 or 5 hours. Serve on sandwich buns.