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.
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 bbq sauce. Continue to cook for another 4 to 6
hours on LOW.
Serve with hamburger buns or rolls and additional bbq
sauce. Any leftovers freeze very well
TIP- freeze ready- made sandwhiches- a scoop of meat on
a bun, well- wrapped. These make a great quick meal or
snack. To reheat, remove wrapping, wrap in a paper towel,
and zap 1-2 minutes in the microwave.
Note- Shoulder or butt are recommended because the meat
shreds very well. Other cuts do not shred as readily. It is a
fattier cut, but the fat melts away in the cooking and is
poured away when you discard the liquid.
Originally Submitted
12/27/2012
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