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CATEGORY CUISINE TAG YIELD
Meats Crockpot, Family, Pork 4 Servings

INGREDIENTS

1 4-pound pork shoulder roast; boneless
2 Cloves garlic; minced (up to 3)
2 lg Onions; sliced in rings*
2 c Barbecue sauce
1 c Ginger ale
Sandwich buns

INSTRUCTIONS

*use sweet onions like Maui or Texas Sweet.
Place half of the onion rings in crockpot. Add the roast and then the rest
of onions and garlic. Pour in 1 cup of ginger ale. Cover and cook on LOW
for 8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard juice
in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue
to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw
2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork pasta.
Recipe by: Molly Walsh
Posted to TNT Recipes Digest, Vol 01, Nr 952 by mollywalsh@juno.com (Molly
Walsh) on Jan 19, 1998

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