Pulled Pork (Crock Pot)

READY IN: 18hrs 30mins
准备好在 18 小时 30 分钟内
SERVINGS: 10
10 份

Ingredients
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottlefavorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

成分
4 磅猪肉烤 （肩或屁股）
2 大洋葱
1 杯姜
(18 盎司） 瓶最喜欢烧烤酱，为服务 （可选）

Directions:
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 12 hours. See Note 2 below regarding amount of time needed!

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 4 to 6 hours on LOW.

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!

Note 3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

方向
片一个洋葱和瓦罐锅的地方。
放入烤，盖上其他洋葱，切成薄片。倒入姜味汽水。盖，煮上低约 12 个小时。见注 2 以下关于量所需的时间 ！

删除肉，应变和保存洋葱，丢弃所有液体。用两把叉子，碎肉，丢弃任何剩余的脂肪、 骨骼或皮肤。大部分的脂肪会已渐渐散去。回到瓦罐锅和洋葱肉丝，拌入烧烤酱。继续煮为另一个 4 到 6 个小时，低。

适合搭配汉堡面包或卷和额外的烧烤酱。任何的剩菜冻结很好。
提示冻结现成三明治-一勺上挽成发髻，包装精美的肉。这些使伟大的快速饭或点心。加热，去除包装、 裹好一张纸巾，和 zap 在微波炉中的 1-2 分钟。

因为肉很好清除建议注意肩或对接。其他削减做没有丝毫一样容易。伤口很油腻，但是脂肪融化在做饭和倒走时你丢弃的液体。

请注意 2 我有老、 小的坛子。以上时间对我来说很好地工作。但如果你有一个更新的或更大的坛子，你可能需要修改倍下降，尤其是后添加烧烤酱。我想你需要至少几个小时为它想要巴结，但这可能是你需要的一切。更新我最近买了更大的锅，我觉得 5 或 6 qts.我煮它 6 磅猪肉肩了 8 小时的正是在这一点上破碎。切碎、 添加酱汁，和另一个小时左右想要巴结一切煮熟。所以在时间上使用您的最佳判断 ！

注 3 可能要翻你烤之后它已煮一段时间，, 以确保更甚至做饭。我认为这可能取决于大小和你烤的形状和大小的你慢炖锅。请记住，每次你删除你失去热量和小心，作为转动的一大块肉的盖子是尴尬。