4      pounds        Pork Butt or Shoulder Roast
                        lean-boneless
   2      large         Spanish onions -- (sweet)
   1      large   Bott  Kraft Honey BBQ Sauce
                        (OR KC Masterpiece BBQ Sauce
   1      cup           Ginger Ale (or Coke)
     Cut onions in half lengthwise, slice in 1/4" slices, halve the slices 
 and separate into rings.  Trim all possible fat from roast and sprinkle 
with garlic salt and seasoned pepper.  Place  half the onions in crockpot, 
put in roast and top with rest of onions.    Pour 1 cup of soda over all, 
cover and cook on  LOW for 10 to 12 hours, or overnight until pork can be 
easily shredded with two  forks.     Remove pork from pot, shred in a 
bowl, removing all possible  fat.  Remove onions with slotted spoon and 
add to bowl. Discard juice in pot.  Return onions and pork to pot, add  
BBQ sauce to all and mix.  Continue to cook on LOW for 5 to 6 hours, 
adding more BBQ sauce as needed. Serve as  sandwiches in buns.  Leftovers 
may be cooled, made into  sandwiches,  wrapped in heavy plastic wrap and 
frozen individually for later use.  They  keep well and may be unwrapped,  
rewrapped in paper towels and heated in a  microwave at 50% for a few 
minutes.  NOTE: Idea from Laurie Robinson  (SNMJ29D) 01/14/93: "I made up 
a batch of BBQ pork but did not have enough  rolls to freeze it with.  I 
put globs of it on cookie sheets and froze  them for a day.  Then I put 
the globs into zip lock baggies and popped them in the freezer.  I have 
used a glob on a baked potato for lunch (terrific),  with  fresh rolls for 
the microwave.  These globs take very little space in the  freezer and are 
very convenient