Pulled Pork

Pulled Pork Sandwich

4 lbs pork roast (shoulder or butt)
1 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:
In a skillet on the stovetop, brown all sides of the roast. Slice one onion. Place in bottom of crock-pot and put roast on top. Pour over the ginger ale. Cover and cook on LOW for about 8 hours.

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.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another hour or so on LOW. {Can continue to cook/marinate for up to 4 hours}

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.