This type of roast pork sandwich often shows up in rural PA at family get-togethers and community gatherings. It’s not really a BBQ at all, as you’ll see by the list of ingredients.

4-5 lb pork roast
2-3 tsp. chicken bouillion
1 tsp. salt
1 tsp. pepper
2 medium onions thinly sliced

Place pork roast in a large dutch oven and cover with water. Add the other ingredients. Bring to a boil, then reduce heat and simmer for a few hours. When roast pulls apart easily with a fork, it’s done. Pull apart roast with a fork. Mix a few tablespoons of flour in a 1/2 cup of cold water and stir into liquid with roast. Simmer for a few minutes to thicken broth to a gravy consistency. Serve on hamburger buns and have ketchup and mustard handy.