Two words: pulled pork.
Now I know you southerners will tell me I'm doing it all wrong, that I have to slow cook this in an applewood smoker or something, but I'm sticking with my crockpot. It makes this dish the easiest thing in the world and absolutely droolworthy. Put a big scoopful of that juicy, saucy mess on some garlic bread and oh, momma. You will want to kiss the cook, even if that person is you. I'm not kidding.
Mmmm, pulled pork
1 pork shoulder roast
A few yellow onions
A handful of garlic cloves
Salt, pepper, chiles, whatever you like
BBQ sauce of your choice
(Do this the night before, preferably on a Sunday. Because, really, who wants to cook dinner on a Monday?*) Chop up onions and garlic, add to the pot. Cut the fishnet looking thing off the roast, rub it all over with the spices and see if you can shove some of the onions inside, too. Plunk the meat in the pot. Add about a half cup of water, cover and put in the fridge overnight. The next morning, put your crockpot on low and cook as long as possible.
Right before dinner, remove the meat and put it in a bowl. Drain the liquid from the crockpot and add the BBQ sauce. Pull off any remaining fat on the meat and throw it away. Then shred the meat with two forks, put it back in the crockpot and stir it up with the heated BBQ sauce.
Serve on whatever bread you like - or just eat it right out of the crockpot, like I do. (It's extra good with homemade coleslaw. But don't ask for that recipe, I never write it down.)
* Plus, that way you'll have sandwiches for the rest of the week.