Remove any trussing from the roast and place in a slow cooker. Lay the pats of butter on top of it.

In a bowl, whisk together the hot sauce, molasses, salt, and pepper. Pour around the roast.

Disperse the onion and garlic around the roast.

Cover and cook on low for about 8 hours or on high for 4 hours.

Once done, remove the roast, shred it, cover it to keep it warm, and set it aside.

Pour the liquid from the crock pot into a saucepan. Bring to a boil and cook, stirring often, until reduced by half.

Mix the sauce with the shredded meat. Serve as-is or on buns with cheese.