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Pulled Pork (Crock Pot)
Nb persons: 10
Yield:
Preparation time: 30 Minutes
Total time: 8 Hours 30 Minutes
Source: Helen's Cook Book
4 Pound Pork Roast (shoulder or Butt)
2 Large Onions
1 Cup Gingerale
1-18 Oz. Barbeque Sauce Sweet Baby Rays
Method:
1. Slice one onion and place in crock pot.
2. Put in pork roast and cover the other onion, sliced. Pour over the
Gingerale. Cover and cook on Low for about 12 Hours.
3. 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.
4. Return the shredded meat and the onions to the crock pot, stir in the
barbecue sauce. Continue to cook for another 4-6 hours on Low.
5. Serve with Hamburger Rolls or Buns and additional barbecue sauce,.
Any leftover mixture freezes well.
6. TIP: freeze ready made sandwiches - a scoop of meat on a bun, well-wrapped
in a paper towel, and zap 1-2 minutes in the microwave.
7. NOTE: Shoulder or butt are recommended because the meat shreds very well.
Other cuts do not shred as readily. It is a fattier cut, but the fat melts away
in the cooking and is poured away when you discard the liquid.
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