Barbeque Pork

Summer means barbecue season, so enjoy this succulent dish that will have you licking your lips in satisfaction!

15 hours Prep: 30 minutes Cook: 15 hours

246 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

4	pounds	pork	butt, or shoulder roast, lean, boneless
2	each	onions	spanish
1	each	honey bbq sauce	large bottle
1	cup	ginger ale	or coke

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 two 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. Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.

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Nutrition Facts

Serving Size 127g

Amount per Serving

Calories 246 40% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 98mg	33%
Sodium 68mg	3%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 33.0g	67%