Serves: 16
Total Calories: 8

2 sweet onions
4 pounds lean boneless pork roast butt, or boneless shoulder roast
garlic salt to taste
seasoned pepper to taste
1 cup ginger ale (or Coke)
1 bottle barbecue sauce (Kraft Honey or KC Masterpiece)
4 packages hamburger buns (8 buns per package)

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 the 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.

NOTE: Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.

Nutritional Facts:

Serves: 16
Total Calories: 8
Calories from Fat: 0

More Recipes from the Cook'n Fix & Forget Cookbook:
Barbeque Pork
Beef Paprikash
Chili "Con-Caucasian" (White Chili)
Cider Stew for Crock Pot
Country Chicken
Country Roast and Vegetables
Crock Pot Spareribs Cantonese
Denise's Creole Black Beans
Italian Tortellini Stew
Klein's Kanchi Chicken
Mac's Pinto Beans
Mexican Chili
Salmon Bake
Sour Cream Chili Bake
Supper-In-A-Dish
Texas Hash
Vegetable and Chickpea Curry