Family Barbecue Pork
Bring your family or friends together with this succulent pork roast that is simmered to perfection in ginger ale.
Yield
8 servingsPrep
1 hrsCook
11 hrsReady
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork
shoulder roast, boneless |
|
| 2 | cloves |
garlic
or 3 cloves, minced |
|
| 2 | each |
onions
sweet, sliced in rings |
|
| 2 | cups |
barbecue sauce
|
*
|
| 1 | cup |
ginger ale
|
*
|
| 1 | x |
bread
sandwich sized buns |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork
shoulder roast, boneless |
|
| 2 | cloves |
garlic
or 3 cloves, minced |
|
| 2 | each |
onions
sweet, sliced in rings |
|
| 473 | ml |
barbecue sauce
|
*
|
| 237 | ml |
ginger ale
|
*
|
| 1 | x |
bread
sandwich sized buns |
*
|
Directions
Place half of the onion rings in crockpot. Add the roast and then the rest of onions. Pour in 1 cup of ginger ale. Cover and cook on Low for 8 to 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 to 4 hours.
Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw 2 to 3 cubes for sandwich; 1 for baked potato topping; 2 to 3 for barbecue pork pasta.
