From Michigan, and the Vernor's plant is in Flint, MI - so Vernor's was what many people drank. A great ginger ale and the only one for me. Well this was a popular dish back in the day, and honestly it was great. It is easy, spicy and great pulled pork.
- 4 -5 lbs pork shoulder
- 3 large onions (1 thick sliced the other 2 thin sliced)
- 12 ounces vernos ginger ale
- 1 orange, cut in quarters (lightly squeezed and the rest thrown in the crock pot)
- 1 bay leaf
- 3 whole cloves
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups barbecue sauce (plain, you can just use a good store bought for this)
- 1⁄3 cup honey
- 3 tablespoons chopped chipoltes in adobo seasoning (to taste, you can go less, is you don't want it spicy)
- 1 teaspoon minced garlic
- 3 tablespoons orange juice
- Pork -- Season your pork well with salt and pepper. Add the thick sliced onion on the bottom and then top with the pork. Then top with the thin sliced onions.
- Add the Vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. Cover and cook on low for 10-12 hours until tender.
- Pull -- The pork is done. Remove and let cool slightly. Then pull apart the pork.
- Sauce -- A few minutes before I remove my pork, is when I start my BBQ sauce. In a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the Vernors broth. Bring to a light boil, reduce to medium and simmer for about 15 minutes. Add a little more Vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
- Pork -- As the sauce cooks, pull the pork. Add your sauce to your pork and enjoy. If you don't use all your sauce. Just put in a baggie and freeze. This is great just brushed over pork chops or a tenderloin. Don't throw it out.
- Onions -- Don't forget about all those good onions. Scoop them out and serve on the side to serve on the sandwich.
- Serve -- Well you know what to do. Your favorite buns, coleslaw and ENJOY!