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CROCK POT PULLED PORK Recipe

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This recipe for CROCK POT PULLED PORK is from DEBRA PYLE LIRA'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 LBS PORK ROAST (SHOULDER OR BUTT)
2 LARGE ONIONS, SLICED
1 C GINGER ALE
1 18 OZ BOTTLE HEAD COUNTRY BARBECUE SAUCE
Directions:
Directions:
SLICE ONE ONION AND PLACE IN CROCK POT.
PUT IN THE ROAST AND COVER WITH THE OTHER ONION
POUR IN GINGER ALE
COVER AND COOK ON LOW FOR ABOUT 12 HOURS
REMOVE THE MEAT, STRAIN AND DISCARD ALL LIQUID
WITH 2 FORKS, SHRED THE MEAT
RETURN TO CROCK POT AND ADD BB SAUCE,
CONTINUE TO COOK FOR ANOTHER 4 HOURS ON LOW

 

 

 

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