Pulled Pork (Crock Pot)

By KSmitherman

Ingredients

• 4 lbs pork roast ( shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's)
• barbecue sauce, for serving (optional)

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Slice one onion and place in crock pot.

Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.