Put half the sliced onions on the bottom of the crockpot. Place meat on
top, along with cloves (which I put in a cheesecloth bag) and rest of
sliced onions. Add water, cover, and cook overnight or 8 to 12 hours on
low. Remove meat. Drain liquid from crockpot and discard. Remove
bone and fat from meat. Shred meat and put back in the crockpot. Add
chopped onion and barbecue sauce. (I always add MORE barbecue sauce.
It tends to be rather dry with just the 16 ounces!) Cover and cook
another 1 to 3 hours on high or 4 to 8 hours on low, stirring two or
three times. Serve from crock pot on large buns!
