Walsh family barbecue pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-pound pork shoulder roast; boneless | |
| 2 | Cloves garlic; minced (up to 3) | |
| 2 | larges | Onions; sliced in rings* |
| 2 | cups | Barbecue sauce |
| 1 | cup | Ginger ale |
| Sandwich buns | ||
Directions
*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@... (Molly Walsh) on Jan 19, 1998