Source: Food.com, saved recipe (Google Drive)
Ingredients
- 4 lbs pork roast (shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 oz) bottle favorite barbecue sauce (Sweet Baby Ray’s recommended)
- Extra barbecue sauce, for serving (optional)
Directions
- Slice one onion and place in the crock pot.
- Add the roast and cover with the other onion, sliced. Pour the ginger ale over everything. Cover and cook on LOW for about 12 hours.
- Remove the meat, strain and save the onions, and discard the liquid. Shred the meat with two forks, discarding any fat, bones, or skin.
- Return the shredded meat and onions to the crock pot and stir in the barbecue sauce. Continue cooking for another 4-6 hours on LOW.
- Serve on hamburger buns or rolls with additional barbecue sauce. Leftovers freeze very well.
Notes
- Shoulder or butt cuts are recommended because they shred well; other cuts don’t shred as readily. They’re fattier, but the fat melts away during cooking and is discarded with the liquid.
- Cooking times depend on crock pot size — a bigger/newer crock pot may need adjusted (shorter) times, especially after the barbecue sauce is added.
- Freeze ready-made sandwiches (a scoop of meat on a bun, well-wrapped) for a quick meal — reheat wrapped in a paper towel in the microwave for 1-2 minutes.