Thursday, January 5, 2012

Pulled Pork

This is a surprisingly simple, yet amazingly delicious recipe.  This year, I made it on New Year's Day, in lieu of the traditional pork and sauerkraut, and my husband remarked that it was the best New Year's pork that he has had his entire life.  Now that's a compliment!  We have made it for birthday parties, Superbowl Parties, and just because pork roasts were on sale; it is always a hit.  I think using the right cut of meat is probably the most important part in making this so darn good.

  • 4 lb pork shoulder or butt roast (I use shoulder)
  • 2 large onions
  • 1 cup of ginger ale
  • 1-2 18oz bottles of barbecue sauce (I LOVE Sweet Baby Ray's)
  1. Dice one onion and put in bottom of large slow cooker.  Place meat on top.  Dice remaining onion and put on top of the meat.  Pour ginger ale over the meat and onions.  Cook on low for 12 hours or high for 5-6.  (I generally cook mine on high and it is amazing.  One thing I do when cooking on high is to slice into the largest part of the meat about 2/3 of the way through before putting the second onion or ginger ale into the slow cooker.  This really isn't necessary if cooking on low.)  
  2. Spoon out onions using a slotted spoon; set aside.  Remove all liquid from the slow cooker.  Shred the pork with two forks.  (It should be practically falling apart anyway.)  Add onions back in with the meat.  Pour barbecue sauce on, mix, and cook on low for another 1-2 hours.

Difficulty: Easy
Time: 10 minutes prep, 7-14 hours total cook time (depending on slow cooker setting)
Source: adapted from a recipe on

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