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Barbeque Pork (family)
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-boneless
2 large Spanish onions -- (sweet)
1 large Bott Kraft Honey BBQ Sauce
(OR KC Masterpiece 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. NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up
a batch of BBQ pork but did not have enough rolls to freeze it with. I
put globs of it on cookie sheets and froze them for a day. Then I put
the globs into zip lock baggies and popped them in the freezer. I have
used a glob on a baked potato for lunch (terrific), with fresh rolls for
the microwave. These globs take very little space in the freezer and are
very convenient
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