Pulled Pork Crock Pot-By Amy Ross
2 large onions (sliced)
4 pound pork roast (shoulder or butt)
1 (18 ounce) bottle favorite barbecue sauce
1 cup ginger ale
1. Place one of the onions (sliced) into the crock pot.
2. Place the roast on top and cover with the other sliced onion. Cover everything with ginger ale.
3. Cover and cook on low for twelve hours.
4. Remove the meat, saving the onions and discarding the liquid.
5. With two forks, shred the meat and discard remaining fat, bone or skin.
6 . Return the meat and onions to the crock pot, adding the barbecue sauce. Cook for an additional 4-6 hours on low
2 large onions (sliced)
4 pound pork roast (shoulder or butt)
1 (18 ounce) bottle favorite barbecue sauce
1 cup ginger ale
1. Place one of the onions (sliced) into the crock pot.
2. Place the roast on top and cover with the other sliced onion. Cover everything with ginger ale.
3. Cover and cook on low for twelve hours.
4. Remove the meat, saving the onions and discarding the liquid.
5. With two forks, shred the meat and discard remaining fat, bone or skin.
6 . Return the meat and onions to the crock pot, adding the barbecue sauce. Cook for an additional 4-6 hours on low
