Slow-Cooker Barbecue Pulled Pork

This is a fantastic recipe with lots of room for creativity.  It turned out great, but it definitely took a lot of time.  If you're feeling patient, it's a great one to try.  It'd be perfect for game day or tailgating! I got this one from My Daily Dish, and I just modified it with spices that I thought would make it better.

Slow-Cooker Barbecue Pulled Pork

Serves 8-10

1 onion, diced
4-6 lb pork butt or shoulder roast (I used a shoulder roast)
1 can beer (I used Miller Genuine Draft)
garlic powder
1 16 oz bottle barbecue sauce
salt, black pepper, chili powder, cayenne pepper, more garlic salt, and whatever other spices sound good (maybe some paprika?)
small wheat dinner rolls (or whatever bread you want)

1. Place diced onion on bottom of crock-pot.
2. Place roast fat-side up into crock-pot.  Pour beer over all.
3. Sprinkle a little garlic powder on top of the roast to help with the cooking smell.
4. Cook on low for 8-10 hours until roast starts to fall apart.
5. Remove roast and onion from crock-pot and discard liquid from pot.
6. Discard fat and bones from roast and shred pork into pieces (this is the part that took me eons... maybe just because I didn't know the most efficient way).
7. Place pork and onions back into crock-pot and pour barbecue sauce over it. Add all additional spices as desired.
8. Cook on high for 1 hour or low for 2-3 hours (I did high for just under an hour... probably the longer you do it, the better the flavors will mingle, so I recommend trying low for 2 or 3 hours if you have time).
9. Serve warm on rolls (we made them into sliders!)

I served these with a salad, potato chips and applesauce.  Enjoy!!!