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Barbecue Pork




Source of Recipe


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4 pound pork shoulder roast, boneless
2 - 3 cloves garlic, minced
2 large sweet onions, sliced in rings
2 cups barbecue sauce
1 cup ginger ale
sandwich buns

Place half of the onion rings in crockpot. Add the roast and then
the rest of onions. Pour in 1 cup of ginger ale. Cover and cook
on LOW for 8-10 hours, or until pork can be easily shredded.
Remove pork from pot and shred. Remove onions and add to shredded
pork in a bowl. Discard juice in pot. Return onions and pork to
pot, add barbecue sauce and mix. Continue to cook on LOW for 3-4
hours. Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays. When frozen, remove to zip
bags. Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for
barbecue pork pasta.