See the Recipe Below
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| Photo Credit |
Ingredients:
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)
Directions:
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.
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