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<Recipe recipeId="34823" locale="en">
<RecipeHeader>
<RecipeTitle>Pulled Pork (Crock Pot)</RecipeTitle>
<Category>Meat</Category>
<NbPersons>10</NbPersons>
<PortionYield></PortionYield>
<PrepTime>30 Minutes</PrepTime>
<TotalTime>8 Hours 30 Minutes</TotalTime>
<Source>Helen&apos;s Cook Book</Source>
</RecipeHeader>
<IngredientList>
</IngredientList>
<RecipeText>	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.</RecipeText>
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