Slice one onion and place in crock pot.
Put in the roast and
cover with the other onion, sliced. Pour over the ginger ale. Cover and
cook on LOW for about 12 hours. See Note2 below regarding amount of time
needed!
Remove the meat, strain
and save the onions, discard all liquid. With two forks, shred the
meat, discarding any remaining fat, bones or skin. Most of the fat will
have melted away.
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.
TIP: freeze ready-made
sandwiches - a scoop of meat on a bun, well-wrapped. These make a great
quick meal or snack. To reheat, remove wrapping, wrap in a paper towel,
and zap 1-2 minute in the microwave.
Note: Shoulder or butt
are recommended because the meat shreds very well. Other cuts do not
shred as readily. It is a fattier cut, but the fat melts away in the
cooking and is poured away when you discard the liquid.
Note 2: I have an
older, smaller crock pot. The above times work perfectly for me. But if
you have a newer or bigger crock pot, you may need to revise times
downward, esp. after the bbq sauce is added. I think you need at least a
couple of hours for it all to meld, but that may be all you need.
Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I
cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at
that point. Shredded, added the sauce, and cooked for another hour or so
to meld everything. So use your best judgment on timing!
Note3: You might want
to turn your roast over after it's cooked a while, to ensure more even
cooking. I think this may depend on the size and shape of your roast and
the size of your slow cooker. Remember that each time you remove the
lid you lose heat and be careful, as turning a large piece of meat is
awkward.
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