Down South Barbecue - cooking recipe

Ingredients

2 onions, sliced
4 to 5 lb. picnic ham (for beef barbecue use 5 lb. rump roast)
5 to 6 cloves
2 c. water
16 oz. bottle barbecue sauce
1 large onion, chopped
1/8 tsp. Tabasco sauce if desired

Preparation

Crock-pot:
Put 1/2 sliced onions on bottom of crock-pot, then add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight or 8 to 10 hours on low.
Remove bone and fat from meat.
Put meat back in crock-pot.
Add chopped onion, Tabasco and barbecue sauce.
Cover and cook 1 to 3 hours on high or 4 to 8 hours on low, stirring 2 to 3 times.
Serve from crock-pot on large toasted buns.