Pulled Pork { Bar-B-Que }

Pulled Pork with Rice, Green Beans, Oat Bread Roll & Sweet Tea

Here's what you need:
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sticky Fingers Carolina Classic)

*a note about bbq sauce... be sure to read your labels carefully... if you're eating soy free, beware of ingredients such as smoke flavor or natural flavors, worcestershire or vegetable flavors.

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW. Cook times vary greatly from crockpot to crockpot.
     (I ended up cooking mine for like 10 hours.... )



You'll know it's done when the pork easily falls apart when you poke it with a fork.  Before it gets to that point, it will be rubbery... let it cook longer and it will fall apart :)



3. Remove the meat, strain, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.



4. You can return the shredded meat and the onions to the crock pot and stir in the barbecue sauce.
Continue to cook for another 30 minutes on LOW.
(I prefer not to simmer in the sauce... I just add the sauce when served.)

5. Serve by itself or with dairy/soy free hamburger buns and additional barbecue sauce.
I make rolls from this recipe :)
Any leftovers freeze well.



I put the leftovers in freezer bags and stick 'em in the freezer.  It's great to have dairy/soy free BBQ to pull out whenever you need a quick meal. 



Makes great BBQ sandwiches!



Here's the sauce I like :) 






Pulled Pork

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW. Cook times vary greatly from crockpot to crockpot.
3. 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.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 30 minutes on LOW.
5. Serve with dairy/soy free hamburger buns and additional barbecue sauce.
Any leftovers freeze well.

    This recipe was shared by milkin' mama, Leslie, who, in my opinion, deserves a milkin' mama medal, because not only does she eat dairy/soy free for baby while she's nursing, but she also has to eat gluten free herself all the time!  That's a lot of free, and not a whole lot of freedom in the eatin' department.  That's some serious dedication!  An example for us all!  Thanks for sharing your yummy recipes, Leslie!! :)