Barbeque Pork

16 hours Prep: 15 minutes Cook: 15 hours

278 calories per serving view nutrition facts

15 servings suggest servings

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Ingredients

4	pounds	pork shoulder
2	large	spanish onions
1	x	barbecue sauce
1	cup	ginger ale

Directions

Cut onions in half lengthwise, slice in 1/4 inch 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 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.

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Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 278 53% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 91mg	4%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 31.0g	61%

Vitamin A	0%		Vitamin C	1%
Calcium	2%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Dorothy's Sweet and Sour Chicken

2/26/01- this is a great receipe, my family loved it. The only thing I will change next time I make it, is double up on the sweet and sour sauce, it was a little dry, but the flavor was excellent. Thank you for this reciepe.-Marilyn/Tx