Pulled Pork (Crock Pot)

By Zopmama

This is so easy and yummy. Made it for 4th of July and everyone raved.

Ingredients

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

Details

Preparation time 15mins
Cooking time 730mins

Preparation

Step 1

Place half of the onion in crock pot.

Put in the roast,fat side up, and cover with the remaining onion. Pour over the ginger ale. Cover and cook on LOW for about 12 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 4 to 6 hours on LOW.

Serve with hamburger buns or rolls and additional barbecue sauce.

Any leftovers freeze very well.

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.

Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. 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. So use your best judgment on timing!