2 medium yellow onions, cut into wedges
1/2 cup water
1 (2 - 2 1/2-lb) boneless pork sirloin roast
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1 cup bottled barbecue sauce
1/4 cup cider vinegar
1 tbsp honey
1/4 tsp ground ginger
10 whole-grain hamburger buns, split and lightly toasted
In a slow cooker or crockpot (about 4-qt size) combine the onions, and 1/2 cup water; set aside.
Trim excess fat from the roast and cut if necessary to fit in cooker.
In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder. Sprinkle this mixture evenly over the meat and rub in with your hands. Place the pork into the cooker. Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.
Using a large slotted spoon, remove the meat and onions from the cooker. Using two forks, shred the meat.
In a large bowl combine the barbecue sauce, vinegar, honey, ginger, and the other half of the cumin. Add the meat and toss gently to coat thoroughly. Fill each bun with approximately 1/3 cup of the mixture and about a tablespoon of the onions.
Yield: 10 sandwiches