Ingredients:

• 2 pounds of pork roast- typically shoulder or butt are used in barbecue, but you can use loin if fat is an issue. Watch to make sure it remains moist enough.
• 4 small apples- Yellow Transparent or similar. Look for a soft fruit, mildly tart.
• 1 medium sized or 2 small onions, chopped

For the spice rub:

• 1/4 cup molasses
• 2 tablespoons salt
• 1/2 teaspoon freshly ground black pepper

For the sauce:

• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons Apple Chipotle Sauce
• 1 large or 2 small cloves fresh garlic, crushed

Instructions:

Chop the onion and place the pieces in the bottom of the slow cooker/Crockpot. Dice the apples into 1/2 inch pieces, and put half in the bottom of the slow cooker with the onions.

Slice the pork into six or so smaller chunks. This will help the roast to cook evenly, and make it easier to get to a shreddable consistency. Combine the ingredients for the spice rub in a bowl, and then rub a generous amount of it into each piece of meat. Place the meat on top of the onions and apple, and the remainder of the apple pieces on top of the meat.

In a measuring cup or bowl, whisk together the ingredients for the sauce. Pour half of it into the slow cooker over the meat, put the lid on the pot, and turn the heat on to Low. Reserve the rest of the sauce, and cook the meat for 6-8 hours. In the last hour of cooking, add the rest of the sauce.

Shred with two forks and serve.