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Trim pork shoulder roast of any excess skin and fat. In a small bowl, combine chili powder, salt, and pepper and rub mixture all over pork roast until thoroughly coated. Place onion and garlic cloves in bottom of a 4- to 6-quart slow cooker, then add roast and 1 cup barbecue sauce (we used KC Masterpiece). Pour water over roast until covered. Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserving onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups barbecue sauce.(I did not add more sauce) Cook on high until heated.
Garnish sandwiches with slaw or barbeque sauce or cilantro and red onion, if desired.
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