You don’t need to stay up all night feeding chips into your smoker to enjoy this.
2 medium onions
4 to 5 pound Boston butt pork roast
2 cups water
6 cloves
16 oz bottle hickory smoked barbecue sauce
1 onion, chopped
10 drops Tabasco sauce
The night before, put 1 sliced onion in crockpot. Add meat, water and cloves. Top with 1 sliced onion. Cover and cook on low 10 to 12 hours, or until meat falls off bone. 
Drain contents of crock pot in colander. Remove bone and fat from meat. Discard onions and cloves. Return meat to crockpot. Add chopped onion, barbecue sauce and Tabasco Sauce. Cover and cook remainder of day on low, or 1 to 3 hours on high. Serve on warm buns. Yield: 6 to 8 servings.
Any leftovers can be frozen. Good with coleslaw and corn on the cob.