Place pork shoulder and chopped onion into slow cooker. Cover with water. Set slow cooker to high and cook for 1 hour reduce to low and continue cooking for 5 hours or internal temperature reaches 170 degrees.
Remove from slow cooker and chill until cool enough to remove from bone and chop pork. Chop pork into bite size pieces and combine with BBQ Sauce blending thoroughly.
Portion 1/3 c onto 1 bun and serve immediately or refrigerate for up to 3 days.
Low Sodium BBQ Sauce
Wash all fresh vegetables thoroughly prior to use.
Combine oil and flour in a small bowl until smooth. Stir in molasses, vinegar, onion, water, dry mustard, tomato sauce and hot sauce.
Cook over low heat until thickened or microwave on 50% power for 2 minutes stirring occasionally until thickened.