1Rinse roast after removing wrapper. Place in crock pot, toss in onion, salt & pepper. Cover, set cook time (8 hours); I cook it all day while I'm at work.
2You can remove the blade bone easily when roast is completely done. It just slips right out. Discard bone. Remove roast from crock pot, place in shallow bowl. Discard juice or freeze to use for soup stock at a later date. Remove fat from roast, (I use two forks, one in each hand, because the roast is HOT!) Shred roast as you remove fat, place back into crock pot to keep warm. Once all fat has been removed & roast is shredded. Pour in BBQ sauce of choice, either homemade or your favorite brand. This is the fun & messy part, lay the forks aside. Dig in with your hands and thoroughly mix meat & BBQ sauce together. Serve HOT on sliced buns or as a side with veggies.