Are you seeing a trend yet? Last week's OAMC recipe was EASY too! My grandma blessed us with 2 big pork loins, so I had to do something with 'em. Enter Pork OAMC recipes at Recipezaar. I tweaked this one a little, since I like my BBQ to be, well, more barbecue-y.
Pulled Pork (Crock Pot)
Makes 6 servings
2 pounds pork roast (shoulder or butt)
2 medium onions, sliced
1 cup ginger ale
1 18 oz. bottle BBQ sauce (I like Sweet Baby Ray's!)
*The original recipe calls for 1 bottle for 4 pounds of pork.*
Place one sliced onion in bottom of crock pot. Place roast on top. Top with other sliced onion. Pour ginger ale over. Cook on low for 12 hours (overnight!). Remove the meat, strain and save the onions, discard all liquid. (I just kinda drained out all the liquid using the lid to keep the meat & onions in the pot.) With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. (My pork didn't have any bones, fat or skin. See note below.) Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
**I used pork loin, which is relatively lean compared to the recommended cuts. I found it to shred quite easily and be plenty tasty. My crockpot could only accomodate a 2# roast, so I made the recipe twice. If you've got a large crockpot, you could make more pork at one time. I freezed the entire second batch in ziploc freezer bags.**
P.S. I'm considering this recipe for the rest of the pork. Sounds yummy!