9.5 - 10
lbs. pork loin boneless shoulder
large sliced onions
Large bottle of Sweet Baby Ray's BBQ Sauce
Heat over to 350F. Season pork with garlic salt and pepper, rubbing it in on all sides. Put pork fat side up, in a large roasting pan. No water needed in the pan. Roast in oven for about 3 hours (you can put two roasts in the same pan). After 45 minutes to an hour, add sliced onion to the tops of the roasts and juices in the pan. Once the roasts reach an internal temperature of 170F, remove from the oven and let sit for 15 minutes to rest. Scrape off the remaining fat from the of the roasts and discard. Be sure to use two forks to work with the roasts, as they will be extremely hot. Start shreding the pork using the forks and put in a large aluminum pan. Add the sliced onions. Once all pulled apart, add the BBQ sauce, along with the juices from the pan. Mix it all up and serve right away or store in the refrig until you're ready to serve. Can easily be reheated. To reheat, let aluminum pan full of meat sit at room temperature for about an hour. Put in a warm oven, about 250-300F and warm for approximately half hour; stir while warming to insure consistent warmth.