BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
HOISIN BARBECUE PORK SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
- Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
- Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 1070 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 37 grams
INSTANT POT BARBECUE PULLED PORK SANDWICHES
You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won't have to wait long to devour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
- Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
- Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
- Meanwhile, use 2 forks to shred the pork in to small chunks.
- Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.
BBQ PULLED PORK SANDWICHES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
- Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.
PORK BARBECUE MEATBALL SANDWICHES
Season pork meatballs with Chinese five-spice powder, and slather them with a barbecue sauce mixed with cherry preserves and mustard.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the top position and preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
- Trim the ends of the hero rolls by about 1-inch. Pulse the ends in a food processor to make soft bread crumbs. Soak 3/4 cup of the bread crumbs in the milk in a large bowl (save any extra crumbs for another use), about 5 minutes. Gently mix the pork with the soaked bread crumbs, parsley, 2 teaspoons mustard, five-spice, 1 teaspoon salt and a few grinds of pepper. Form into 16 meatballs, each about 1 1/2--inches in diameter.
- Arrange the meatballs at least 1-inch apart on the prepared baking sheet. Bake until fully cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are nicely browned, 3 to 5 minutes.
- Combine the barbecue sauce, cherry preserves, jalapeños, jalapeño brine, the remaining 1 teaspoon mustard and 1/2 cup water in a large skillet over medium heat. Simmer until slightly thickened, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat.
- Split the hero rolls. Put some meatballs in each, drizzle with extra sauce, and top with baby arugula.
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES
Foolproof and wonderfully delicious describe my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish with little effort. -Sarah Johnson, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 348 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1695mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
BARBECUE PORK SANDWICHES
Hot biscuits with a touch of maple are the secret to a satisfying pork sandwich that's ready in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In large bowl, mix milk and maple flavor. Stir in Bisquick mix until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll or pat into 6-inch square, about 1/2 inch thick. Cut into 4 square biscuits.
- Place biscuits on ungreased cookie sheet. Bake 7 to 9 minutes or until lightly browned.
- Meanwhile, place pork in 1 1/2-quart microwavable bowl. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 2 minutes; stir. If not hot, cover and microwave up to 4 minutes longer, stirring every minute. Stir in vegetables and maple syrup. Cover and microwave on High 1 minute.
- To serve, split biscuits in half. Fill with pork mixture.
Nutrition Facts : Calories 490, Carbohydrate 74 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1530 mg, Sugar 28 g, TransFat 2 g
HEALTHIER BBQ PORK FOR SANDWICHES
This meat is so good for sandwiches. I like to add a little fiber to it with some carrots and cut out some sugar by using mesquite sauce.
Provided by MakeItHealthy
Categories Main Dish Recipes Sandwich Recipes Pork
Time 4h45m
Yield 12
Number Of Ingredients 5
Steps:
- Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
- Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 7.6 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 541.1 mg, Sugar 6 g
SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
BBQ PULLED PORK SANDWICHES
This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 10h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
- Remove any skin or bone.
- Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
- Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
- Continue to cook on low for an hour or two.
- Serve on hamburger buns with coleslaw.
TANGY SLICED PORK SANDWICHES
Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g
BEST BARBECUED PORK SANDWICHES
I haven't had any of my daughters' friends over for lunch or dinner that turned this sandwich down. Its worth cooking. The sauce can me refrigerated for up to 2 months.
Provided by UnknownChef86
Categories Lunch/Snacks
Time 3h20m
Yield 8 Sandwiches
Number Of Ingredients 12
Steps:
- Rub pork with brown sugar.
- Wrap loosely in foil.
- Roast at 350°F for 2 ½-3 hours until very tender.
- Pull into shreds with fork.
- Spoon ½ cup in each bun.
- Top each with 1 tbsp barbecue sauce.
BEST EVER BBQ PORK SANDWICHES
Tasty shredded pork that tastes just like it's been cooked over a fire. This is a much EASIER way and every bit as good!!! I've made this many times and it's quite a crowd pleaser!!!
Provided by PugMomma
Categories Lunch/Snacks
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place porkloin in crockpot. Cover with a generous amount of BBQ sauce. Cook in crockpot on low for 8-10 hours. Just before serving, shred with two forks, place on your rolls and ENJOY!
25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES
Here are tasty hot sandwiches you can enjoy any weeknight, stuffed with grilled boneless pork chops seasoned with tangy BBQ sauce.
Provided by My Food and Family
Categories Bbq
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
- Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
- Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 40 g, Fiber 6 g, Sugar 15 g, Protein 31 g
PORK BBQ SANDWICHES
Pork BBQ is a favorite in this region, and our chef developed this tasty version. The meat is very tender, and caramelized onions add a touch of sweetness.-Julie Fella, Skaneateles, New York
Provided by Taste of Home
Categories Lunch
Time 5h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. , Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Nutrition Facts : Calories 422 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 660mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.
BARBECUE PORK SANDWICHES
The best pork sandwiches are made with meat that has cooked in seasonings for hours. This recipe has a bonus BBQ sauce added at the end, too.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Place meat in disposable foil roasting pan. Spread with mustard; sprinkle with chili powder. Cover pan with foil; place on grate of grill. Cover grill with lid.
- Grill 3 to 3-1/4 hours or until meat is done (145°F). Remove meat from grill; let stand 10 min. Meanwhile, mix barbecue sauce, tomato sauce, molasses and garlic in large saucepan. Reserve 1 cup barbecue sauce mixture for later use.
- Remove meat from pan; shred with 2 forks. Add to barbecue sauce mixture in saucepan; cook on medium-low heat 10 min. or until heated through, stirring occasionally. Serve in buns with the reserved sauce on the side.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 840 mg, Carbohydrate 45 g, Fiber 2 g, Sugar 23 g, Protein 27 g
BARBECUED PORK SANDWICHES
Here's a serious barbecue, southern style. Pork slow-roasted until fork tender and piled on a soft roll to soak up the juices. Prepared barbecue sauce comes in a variety of flavors-hot, mild, sweet or spicy-choose your favorite for custom-tailored taste.
Provided by UnknownChef86
Categories Lunch/Snacks
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Sprinkle pork with salt and pepper.
- Heat a Dutch oven for 1 minute over medium-high heat.
- Brown pork on all sides, about 4 minutes per side.
- Add barbecue sauce to Dutch oven; cover and bake 1 ½ hours until pork is fork-tender.
- Transfer pork to cutting board.
- Slice into thin pieces.
- Return to Dutch oven and cook for 5 minutes over medium heat.
- Place rolls on serving plate.
- Divide pork mixture and spoon into each roll.
- Serve with coleslaw, if desired.
Nutrition Facts : Calories 577.7, Fat 20.4, SaturatedFat 6.7, Cholesterol 146.2, Sodium 1738, Carbohydrate 39.4, Fiber 2.6, Sugar 8.2, Protein 55.1
OVEN BARBECUED PORK SANDWICHES
Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. -Pat Lemmer, Greenville, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. Reduce heat; cover and simmer until meat is just fork-tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30-60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate., In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-1/2 to 2 hours. For pulled pork, combine sauce and pork; simmer, uncovered, until heated through, about 30 minutes. Serve on buns. For sliced pork, serve sauce on the side.
Nutrition Facts : Calories 488 calories, Fat 19g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1380mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.
PORK BARBECUE SANDWICHES
We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.
BARBECUED PORK SANDWICHES
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 25 servings.
Number Of Ingredients 10
Steps:
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.
Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHERN PORK BARBECUE (FOR SANDWICHES)
This is the way I learned to make pork barbecue. You get the best of two worlds with this method: 1) you get the smoky grilled flavor; and, 2) you get the ease of controlling the tenderness of the pork by using an indoor oven. Most pork barbecue recipes taste great, but I tried to keep this one relatively SIMPLE so that new chefs can turn out a professional-level barbecue. With this barbecue, I always serve my: Recipe #146502. If you prefer a vinegar-based, sweet and sour slaw on your sandwiches, you can use this one: Recipe #185592. Either way, prepare yourself for some great barbecue and slaw sandwiches. Enjoy!
Provided by Bone Man
Categories Lunch/Snacks
Time 8h30m
Yield 20 sandwiches
Number Of Ingredients 5
Steps:
- Rub the roasts on all sides with the meat rub. If you don't have one already, try: Recipe #60138. Commercial rubs are also available and work just fine.
- On a gas or charcoal grill, over high heat, sear/brown the roasts on all sides (10-15 minutes total).
- After roasts have been seared, place them in a large roaster pan, elevating them above the bottom of the pan with a small grill or with oven-proof plates. Pour 12 ounces of water into the bottom of the roasting pan. Top the roasts with the melted butter.
- In an oven pre-heated to 275°F, allow the roasts to bake, covered, for 6 hours. At the end of 3 hours, turn the roasts.
- At the end of the 6 hours, check the roasts for tenderness. THE BONE SHOULD FREELY RELEASE FROM THE MEAT WHEN DONE. If the roast is still rubbery, allow it to continue to roast, covered, for up to 2 more hours.
- When the roasts are tender, allow them to cool on a platter and then de-bone and de-fat the meat. Break up all pieces of meat. Place the meat in a large cooking pot, add about 4 ounces of water and bring to a simmer.
- Just as the meat begins to re-heat, start adding barbecue sauce a little at a time, stirring it in carefully. When it gets enough barbecue flavor, stop adding sauce! It's easy to add too much and you may not need the full 20 ounces, depending on your own personal tastes.
- Serve on good sandwich buns, topped with coleslaw.
- NOTE: It is important to use the cheaper, bone-in type pork roasts rather than, say, pork loin. The bone-in roasts have triple the flavor and the higher fat content aids in achieving tenderness. Also, be aware that the roasts labeled "pork butt" are actually pork shoulder--that's the roast that you want.
Nutrition Facts : Calories 381.7, Fat 16.6, SaturatedFat 7, Cholesterol 155.1, Sodium 437.1, Carbohydrate 4, Fiber 0.4, Sugar 1.2, Protein 50.6
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- Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
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