|
|
Instructions |
|
|
|
Slice one onion, and place in crock pot.
|
|
|
|
Put in the roast, and slice the other onion, and top the roast with it. Pour the ginger ale over the roast and sliced onions. Cover and cook on LOW for 12 hours.
|
|
|
|
Remove and drain the meat, saving the onions. With a fork, shred the meat. Discard the fat and any bones. Most of the fat will have melted away.
|
|
|
|
Return the shredded meat and onions back to the crock pot. Pour in barbeque sauce, stirring in, and continue to cook on LOW for another 4-6 hours.
|
|
|
| Serving
Suggestions |
|
|
Serve with Hamburger buns or rolls and add additional barbeque sauce if desired.
|
|
|
Originally Submitted
8/2/2012
|
