Slice one onion and put in bottom of crock pot. Put in roast and cover with the other onion (sliced. Pour over ginger ale. Cook on low for 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 barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Server on hamburger buns or waffles (weird but delicious).
Serving
Suggestions
I added some liquid smoke, onion powder, garlic powder, salt and pepper after shredding the meat.
Originally Submitted
10/7/2011
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