16 Hour Pulled Pork
This slow-cooked pulled pork is an effortless one dish meal, perfect for feeding a group. A pork butt roast is cooked low and slow with sliced onions and ginger ale for 12 hours until incredibly tender. The meat is then shredded, combined with barbecue sauce and the reserved onions, and cooked for a further 4 hours to develop deep, rich flavours. The long cooking time results in succulent, fall-apart meat that serves 12 to 15 people.
Ingredients
- 4 lbs pork butt
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottle sweet baby ray's barbecue sauce
Method
- Slice a single onion and arrange the pieces to cover the base of your crockpot.
- Place the pork roast over the onion layer. Slice the remaining onion and scatter it over the top of the roast. Pour in the ginger ale. Put the lid on and cook on LOW for 12 hours.
- Take the cooked meat out of the pot. Strain the contents, keeping the onions and discarding all the liquid. Use two forks to pull the pork apart, removing any leftover fat, bones or skin.
- Place the shredded pork and the saved onions back into the crockpot. Mix in the barbecue sauce thoroughly. Replace the lid and continue cooking on LOW for another 4 hours.
Nutrition (per serving)
Sodium476400 mg
Recipe details
CategoryOne Dish Meal
AuthorI Love Barbershop
