Lay half the onions in the bottom of the Crock Pot.
Rinse pork roast and pat dry. Sprinkle liberally with salt and pepper and lay in Crock Pot on top of onions.
Lay remaining onions over the roast. Pour in water.
Cook on low for 10 hours or until roast shreds easily with a fork.
Stir in about 1 1/3 cup barbecue sauce (see recipe above), cover, and cook on low for about 20 more minutes.
Serve over toasted hamburger buns or rolls.
Makes enough for about five sandwiches.
I've written this recipe as we make it in our house, so the barbecue sauce is enough for the spaghetti squash AND the pulled pork sandwiches. So if you just make one or the other, you may have some sauce left over. If you make both versions like we do, be prepared for a lot of servings - like 10! The good news is, both versions freeze beautifully. We freeze individual portions in freezer bags and pull them out for quick, easy lunches and dinners.Inspired by The Blooming Platter of Vegan Recipes