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Barbeque Pork
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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4 pounds Pork Butt or Shoulder Roast
(lean and boneless
2 large Spanish onions
1 large Bott Kraft Honey BBQ Sauce
1 cup Ginger Ale (or Coke)
Cut onions in half lengthwise, slice in 1/4" slices, halve the slices
and separate into rings. Trim all possible fat from roast and sprinkle
with garlic salt and seasoned pepper. Place half the onions in crockpot,
put in roast and top with rest of onions. Pour 1 cup of soda over all,
cover and cook on LOW for 10 to 12 hours, or overnight until pork can be
easily shredded with two forks. Remove pork from pot, shred in a
bowl, removing all possible fat. Remove onions with slotted spoon and add
to bowl. Discard juice in pot. Return onions and pork to pot, add BBQ
sauce to all and mix. Continue to cook on LOW for 5 to 6 hours, adding
more BBQ sauce as needed. Serve as sandwiches in buns. Leftovers may be
cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen
individually for later use. They keep well and may be unwrapped,
rewrapped in paper towels and heated in a microwave at 50% for a few
minutes.
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