Barbecue (from: Ruth Whitlock)
- 1 5-6 lb. Boston butt (pork) or beef rumproast
- 2 medium onions
- 4 or 5 cloves
- 1 18-oz. bottle barbecue-sauce
- 1/8 teaspoon hot sauce
Cover roast with water in a large Dutch oven. Add onions and cloves; cover and cook over medium heat 3 hours or until meat is tender. Drain meat and shred with a fork. Combine shredded meat and barbecue sauce and hot sauce in Dutch oven, cover, and cook over low heat 15-20 minutes, stirring occasionally. Serve on buns, if desired.