Ingredients for 16 Hour Pulled Pork
- 1 (3-4 lb) boneless pork shoulder roast
- 2 large onions, sliced
- 2 cups ginger ale
- 1 1/2 cups barbecue sauce
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How to Make 16 Hour Pulled Pork
- Slice one large onion (about 1 cup sliced) and spread it evenly across the bottom of your slow cooker.
- Place a 3-4 pound pork shoulder roast on top of the onions.
- Slice the second large onion (about 1 cup sliced) and place it on top of the roast.
- Pour 2 cups of ginger ale over the pork and onions, ensuring the liquid reaches about halfway up the sides of the roast. Cook on low for 12 hours.
- Carefully remove the pork roast from the slow cooker. Strain the cooking liquid, reserving the cooked onions; discard the remaining liquid.
- Using two forks, shred the pork, discarding any remaining fat, bones, or gristle.
- Return the shredded pork and reserved onions to the slow cooker.
- Stir in 1 ½ cups of your favorite barbecue sauce.
- Cook on low for an additional 4 hours, or until the pork is heated through and the flavors have melded beautifully.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
41g
Carbs
3g
