Prep 10 mins
Cook 16 hrs
A tender and flavorful pulled pork recipe that will make you the hit of the potluck!
- Slice one onion and cover the bottom of the crockpot with it.
- Put the roast on top of the onions. Slice the other onion and put it on top of the roast. Pour the ginger ale inches Cover and cook on LOW for 12 hours.
- Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
- Return the shredded meat and the onions to the crockpot, stir in the barbecue sauce. Continue to cook for another 4 hours on LOW.
Good Stuff, very good stuff! I saved the liquid after the first 12 hours and got an awesome broth and fat (after I chilled it so it would separate). So it was a 3 for one deal. GREAT meat, tender, juice and the flavor of the BBQ sauce you use, pork fat, and pork broth. All cheap, easy, and with very little of my precious time involved in doing it.
We made this for my son's Bday party. Everyone loved it! Since our son has Celiac, we used Annie's Natural BBQ sauce which is gluten-free. My only other change was to add a bit of minced garlic in with the onions. An easy to make-ahead BBQ that turns out juicy and tasty. Even better the second day as leftovers.
excellent. I favor hickory smoked BBQ sauce.