Barbeque pork

 
                               Barbeque Pork
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Pork Butt or Shoulder Roast
                         (lean and boneless
    2      large         Spanish onions
    1      large   Bott  Kraft Honey BBQ Sauce
    1      cup           Ginger Ale (or Coke)
 
      Cut onions in half lengthwise, slice in 1/4" slices, halve the slices 
  and separate into rings.  Trim all possible fat from roast and sprinkle 
 with garlic salt and seasoned pepper.  Place  half the onions in crockpot, 
 put in roast and top with rest of onions.    Pour 1 cup of soda over all, 
 cover and cook on  LOW for 10 to 12 hours, or overnight until pork can be 
 easily shredded with two  forks.     Remove pork from pot, shred in a 
 bowl, removing all possible  fat. Remove onions with slotted spoon and add 
 to bowl. Discard juice in  pot. Return onions and pork to pot, add BBQ 
 sauce to all and mix.   Continue to cook on LOW for 5 to 6 hours, adding 
 more BBQ sauce as needed. Serve as  sandwiches in buns. Leftovers may be 
 cooled, made into sandwiches, wrapped  in heavy plastic wrap and frozen 
 individually for later use.  They keep  well and may be unwrapped, 
 rewrapped in paper towels and heated in a  microwave at 50% for a few 
 minutes.
  
 
 
 
 
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