| 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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