Monday, October 28, 2013

Pulled Pork

See the Recipe Below
Photo Credit


4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)


Slice one onion and place in crock pot.

Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW 

for about 12 hours. See Note2 below regarding amount of time needed!

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, 

discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

No comments:

Post a Comment