Barbecued Pork Sandwiches

Barbecued Pork Sandwiches Recipe:

Barbecued Pork Sandwiches

4 lb Pork Butt or Shoulder Roast; lean, boneless
2 lg Spanish onions (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
            oR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per package)

Cut onions in half lengthwise, slice in 1/4 inch
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
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 on buns.

Makes 32 sandwiches

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.

Hint: Put sandwich-sized globs of barbecued pork on
cookie sheets and freeze them for a day. Then, put
the globs into zip lock baggies and store them in the
freezer.

Barbecued pork may be served on baked potatoes instead
of buns.

Contributed by Jean Polzin