Barbeque Pork

Yields:	15 servings
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	Preparation	15 minutes
	Cooking	15 hours
	Ready In	16 hours

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Ingredients

4	pounds	pork shoulder
2	large	spanish onions
1	x	barbecue sauce
1	cup	ginger ale

Directions

Cut onions in half lengthwise, slice in 1/4 inch slices, halve the slices and separate into rings.

Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper.

Place half the onions in crockpot, put in roast and top with rest of onions.

Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with forks.

Remove pork from pot, shred in a bowl, removing all possible fat.

Remove onions with slotted spoon and add to bowl.

Discard juice in pot. Return onions and pork to pot, add BBQ sauce to all and mix.

Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as needed.

Serve as sandwiches in buns.

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Member Review

Rice-Stuffed Cornish Hens

This was an interesting mix of flavors, but it lacked pizzazz. It also took 2 hours to fully cook. Nice presentation but we thought a whole bird was too much for one person.

Reviewed by Feed the Flock