Place one layer of sliced onions at the bottom of crock pot.
Stud the top of the pork with the garlic cloves by making a slice into the meat and inserting a sliver of garlic.
Put the roast on top of the bed of onions. Cover the pork butt with the rest of the onions. Add enough water to cover halfway up the thickness of the roast. Cover and cook on low 8 - 10 hours or high 3 - 5 hours.
Remove the roast from the pot. The roast should easily fall apart and can then be shredded. Discard the remaining fat and slivers of garlic. Save the remaining liquid and onions from the pot.
Chop the onions and set aside.
De-fat the broth and set aside.
Return the shredded pork to the crock-pot. Add the barbeque sauce and onions and mix well. Add enough of the leftover broth if needed to keep the pork moist.
Cook on low for at least one more hour.
Serve a heaping portion on top of your favorite bun. Serve warm.
Wine Spots Napa Valley Merlot