While You Were Sleeping

While you were sleeping I made supper.  This is by far the easiest recipe I think I have ever made.  It makes a boat load of food so either bring in the masses or be prepared for lots of leftovers.

The one thing about this recipe is that it requires a bit of advanced notice. I typically do this a day ahead of time and let the crock pot do the magic over night.

The second step is only 4 hours or if you are in a pinch you can just do it on the stove top.  I have definitely forgotten to set this up in time and before I remembered it was too late.

Either way the recipe is easy and delicious.

Easy Crock Pot Pulled Pork

by Emily Morris

Prep Time: 5 minutes

Cook Time: 2 days

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Ingredients (serves 6)

• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottle favorite barbecue sauce
• Extra barbecue sauce, for serving

Instructions

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 10 hours overnight.

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 3 to 4 hours on LOW.

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

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