Use wide heavy duty tin foil. Put on counter – shiny side up – long enough to wrap pork loin in.
Layer sliced onions on tin foil. Set the roast on onions, fat side up. Sprinkle top side with liquid smoke.
Sprinkle Montreal Chicken spice – quite heavily all over roast parts you can see (not necessary to do underside). Wrap tightly so juices can’t escape - make sure there are no openings at the ends or sides. Set on baking sheet.
Preheat oven to 325ºF and bake for 6 hours. After 6 hours turn off oven but leave roast in for another 4 hours then remove from oven, drain juices into a bowl. Place bowl of juice in fridge.
Once pork is cooled, pull pork - discard any fat and shred rest of meat with forks. Put meat in crock-pot or other container, cover and put in fridge.
Morning-next day remove fat from top of juice in bowl, discard fat.
Sauce Heat remaining juice, add 1 large bottle of sweet chilli sauce (I use cock brand from NoFrills), half bottle of your favourite BBQ sauce, approx 12 shakes of liquid smoke to the sauce. You can raise the spice level by adding Memories of Thailand (PC brand). This gives a little extra zip. Mix together and voila you have sauce.
Pour over pork and mix thoroughly. Heat in crock-pot – on low 3-4 hours or til hot. Be sure to check and stir regularly. Sauce tends to want to burn to the sides. Or heat thoroughly and put on “keep warm”.
Serve on fresh buns. Southerners eat pulled pork with coleslaw.