Barbeque Pork (family)

---------- Recipe via Meal-Master (tm) v8.02

Title: BARBEQUE PORK (FAMILY)
Categories: Crockpot, Pork, Bar-b-q, Sandwiches, Family
Yield: 32 sandwiches

-JEAN POLZIN
4 lb Pork Butt or Shoulder Roast;
-lean, boneless
2 lg Spanish onions; (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
-OR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per pkg.)

Cut onions in half lengthwise, slice in 1/4" slices,
halve the slices and separate into rings. Trim all
possible fat from roast and sprinkle with garlic salt
and seasoned pepper. Place half the onions in
crockpot, put in roast and top with rest of onions.
Pour 1 cup of soda over all, cover and cook on LOW for
10 to 12 hours, or overnight until pork can be easily
shredded with two forks.
Remove pork from pot, shred in a bowl, removing all
possible fat. Remove onions with slotted spoon and add
to bowl. Discard juice in pot. Return onions and pork
to pot, add BBQ sauce to all and mix. Continue to cook
on LOW for 5 to 6 hours, adding more BBQ sauce as
needed. Serve as sandwiches in buns. (I use
Pepperidge Fram Sandwich rolls).
Leftovers may be cooled, made into sandwiches,
wrapped in heavy plastic wrap and frozen individually
for later use. (I store them in the sandwich roll
bags, 8 to a bag, sealed with the tab that came with
the bag). They keep well and may be unwrapped,
rewrapped in paper towels and heated in a microwave at
50% for a few minutes.
NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93:
"I made up a batch of BBQ pork but did not have enough
rolls to freeze it with. I put globs of it on cookie
sheets and froze them for a day. Then I put the globs
into zip lock baggies and popped them in the freezer.
I have used a glob on a baked potato for lunch
(terrific), and sent some to work with my hubby with
fresh rolls for the microwave. These globs take very
little space in the freezer and are very convenient
for use." Wonderful idea!

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