Ingredients:
• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 oz) bottle of your favorite barbecue sauce (such as Sweet Baby Ray’s)
• Additional barbecue sauce for serving (optional)
Directions:
1. Slice one onion and place it in the bottom of the crock pot.
2. Place the pork roast on top and cover with the second sliced onion. Pour the ginger ale over the roast.
3. Cover and cook on low for about 12 hours. See the note below regarding cooking time.
4. Remove the meat from the crock pot, strain and save the onions, and discard the cooking liquid.
5. Shred the meat using two forks, discarding any remaining fat, bones, or skin. Most of the fat will have melted away during cooking.
6. Return the shredded meat and onions to the crock pot. Stir in the barbecue sauce and continue cooking on low for another 4 to 6 hours.
7. Serve on hamburger buns or rolls with additional barbecue sauce if desired. Leftovers freeze well.
Tips:
• You can freeze pre-made sandwiches by placing a scoop of pulled pork on a bun and wrapping it well. To reheat, remove the wrapping, wrap in a paper towel, and microwave for 1-2 minutes.
• Shoulder or butt cuts are best for shredding. Other cuts may not shred as easily.
• Cooking time may vary depending on the size of the roast and your slow cooker. A 6 lb pork shoulder in a 6-quart crock pot may be shreddable after 8 hours, with an additional hour after adding the sauce.
• You may want to turn the roast over partway through cooking for even results, but keep in mind that opening the lid extends cooking time.
