INGREDIENTS
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3-4 lb. pork shoulder roast
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2 Tbsp. cooking oil
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1 small white onion sliced
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1/2 tsp. salt
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1/2 tsp. pepper
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1/4 tsp. cayenne pepper
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1/2 tsp. onion powder
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1/2 tsp. garlic powder
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1/2 tsp. oregano
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dash of celery salt
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2 tsp. hickory liquid smoke
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1 cup chicken broth or water
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For serving
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2 pkgs. Sargento® Cheese slices, I used Sharp Cheddar and Provolone
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buns
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6-quart or larger