4 lb. pork roast (shoulder or butt shreds the best, but I like sirloin as well)
1-2 large onions, sliced
1 cup Sprite or root beer (optional)
1-18oz. bottle barbeque sauce (my favorite is Sweet Baby Ray's)
Place onions, roast, and soda pop in Crock-pot. Cook on low for 7-9 hours or high for 5-7 hours, depending on your Crock-pot and timing. Remove meat and drain off most of the liquid, saving 1-2 cups of the liquid. Discard any bone, fat, skin, etc. Shred the meat and onions and return them to the Crock-pot, along with 1-2 cups reserved liquid (depending on how saucy you want it).
Serve on buns or rolls, along with more barbeque sauce if desired. (I love to melt a slice of cheese on top of the meat—mozzarella, swiss, cheddar, you name it. Mmmmmm)
*I always freeze leftovers for another meal—either by freezing the meat in a Ziploc bag or spooning it onto individual rolls and wrap each in plastic wrap. Freeze in a Ziploc bag and remove one at a time and reheat in the microwave after discarding the plastic wrap and wrapping loosely in a paper towel.
Super Simple and Simply Scrumptious!
