Crockpot Pulled Pork Sandwich
- 4 pound pork roast (shoulder or butt)
- 2 large onions
- 1 cup Ginger Ale
- 1 bottle BBQ Sauce (your favorite flavor)
- BBQ Sauce for serving (optional)
- Hamburger Buns
•Slice onion and place in bottom of the crock pot.
•Put in the roast and cover with the other onion.
•Pour Ginger Ale over the top.
•Cover and cook on low for about 12 hours (for older crocks) or about 8 hours (for newer crocks). I like to do mine overnight.
•Once cooked, remove the meat, straining the onions, but discarding the liquid.
•Shred the meat with 2 forks.
•Discard any fat, bones or skin. Most of the fat should have melted away.
•After it’s nicely shredded, return the meat and onions to the slow cooker and cover it with the BBQ sauce, stirring it in to cover the meat well.
•Cook another 4 to 6 hours on low.
•Serve on hamburger buns.
Instructions (to freeze and cook later):
•Slice 2 onions
•Place Onions and Roast into gallon size freezer safe bag.
•Label & Freeze.
•On cooking day, follow cooking instructions above.
Please Note: It is best to have your recipe thawed out, by removing it from the freezer and putting it in the refrigerator the night before.
Each recipe serves approximately 6 adults.