One Wheeler's World

I found this recipe on www.food.com.  It’s really easy, really delicious, and freezes very well!

Ingredients:

• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s)
• barbecue sauce, for serving (optional)

Directions:

Prep Time: 30 mins

Total Time: 1 day

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. 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.
4. 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.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Read more: http://www.food.com/recipe/pulled-pork-crock-pot-131018#ixzz1CDJn3MqR

Aramelle’s Notes:
I read on the reviews for this recipe that several people had used various different sodas when making this.  I’ve recently made it using Coke, as that was what I had on hand, and it worked perfectly.  Also, I always use a 7-8lb roast, as I like to have left overs.  With that size roast, we get three dinners, plus enough leftovers for a lunch or two out of each dinner.