Crock Pot Pulled Pork

So I realized our blog has been a little neglected. Holli and Charly have been in Utah for the past two weeks. I should have done more blogging, but when you are cooking for one, it's hard to find the motivation. Plus after working for 10 hours a day, the last thing you want to do is...well anything.

Sorry guys, Holli has the camera so these aren't my pictures. Source

Here are a couple of things I love about this recipe: 1) It only uses 4 ingredients. 2) It makes enough to feed an army or a small Mormon family. 3) It requires no cooking skills whatsoever, it's virtually fool proof. 3) I love pulled pork! Most of us don't have a smoker or an expert knowledge of BBQing. Even if the traditional smoking does deliver a better product, the easier crock pot version is still a home run!

Crock Pot Pulled Pork

Source

Ingredients
4 lb Pork Roast (Shoulder of Butt)
2 Large Onions
1-2 Cups Ginger Ale
1 18 oz Bottle of Favorite BBQ Sauce (I like Sweet Baby Ray's)

Directions
1. Slice onion into large chunks. Place one onion in crock pot.
2. Put in the roast and put second onion on top. Pour over the ginger ale. Cover and cook on low for 12 hours. (Remember to plan ahead for when you want this to be done)
3. Remove meat (be careful it is very tender). Strain onions and discard all liquid, skin, bones and any excess fat (most of the fat will have melted away).
4. with two forks shred the meat and add it back into the crock pot with the onions. Stir in BBQ sauce. Continue to cook on low for another 4 hours.

Note: This stuff freezes really well.  Also try these two variations below:
http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
http://whiskandaprayer.blogspot.com/2010/08/double-duty-barbecue-pulled-pork.html