Barbeque pork(family)

 
                           Barbeque Pork (family)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Pork Butt or Shoulder Roast
                         lean-boneless
    2      large         Spanish onions -- (sweet)
    1      large   Bott  Kraft Honey BBQ Sauce
                         (OR KC Masterpiece 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.  NOTE: Idea from Laurie Robinson  (SNMJ29D) 01/14/93: "I made up 
 a batch of BBQ pork but did not have enough  rolls to freeze it with.  I 
 put globs of it on cookie sheets and froze  them for a day.  Then I put 
 the globs into zip lock baggies and popped them in the freezer.  I have 
 used a glob on a baked potato for lunch (terrific),  with  fresh rolls for 
 the microwave.  These globs take very little space in the  freezer and are 
 very convenient
  
 
 
 
 
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