INGREDIENTS

INSTRUCTIONS

Cut onions in half lengthwise, slice in 1/4" slices, halve the slices
and separate into rings.  Trim all possible fat from roast and
sprinkle with garlic salt and seasoned pepper. Place half the onions
in crockpot, put in roast and top with rest of onions. Pour 1 cup of
soda over all, cover and cook on LOW for 10 to 12 hours, or overnight
until pork can be easily shredded with two forks. Remove pork from
pot, shred in a bowl, removing all possible fat. Remove onions with
slotted spoon and add to bowl. Discard juice in pot. Return onions  and
pork to pot, add BBQ sauce to all and mix. Continue to cook on  LOW for
5 to 6 hours, adding more BBQ sauce as needed. Serve as  sandwiches in
buns.  (I use Pepperidge Fram Sandwich rolls).  Leftovers may be
cooled, made into  sandwiches, wrapped in heavy  plastic wrap and
frozen individually for later use. (I store them in  the sandwich roll
bags, 8 to a bag, sealed with the tab that came  with the bag). They
keep well and may be unwrapped, rewrapped in  paper towels and heated
in a microwave at 50% for a few minutes.  NOTE: Idea from Laurie
Robinson (SNMJ29D) 01/14/93: "I made up a  batch of BBQ pork but did
not have enough rolls to freeze it with. I  put globs of it on cookie
sheets and froze them for a day. Then I put  the globs into zip lock
baggies and popped them in the freezer. I  have used a glob on a baked
potato for lunch (terrific), and sent  some to work with my hubby with
fresh rolls for the microwave. These  globs take very little space in
the freezer and are very convenient  for use." Wonderful idea!  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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