Pulled Pork with Carmelized Onions
Preparation Time: 25 minutes
Total Cooking time: 14 hours
| Amount | Measure | Ingredients |
|---|
| 4 | lbs | Pork Shoulder or Butt (bone in is fine) |
| 2 | | Onions (Option to Carmelize...recipe below) |
| 1 | cup
| Ginger Ale |
| |
| Seasoning (whatever you like) |
| | | Olive Oil and Butter |
| 16 | oz
| (your favorite) BBQ sauce |
| ## |
| **(optional homemade BBQ sauce recipe follows) |
To prepare:
Rub the Pork with whatever seasonings you like. (I use Kosher Salt, Black Pepper, Paprika, Garlic Powder for sure, use what you like.)
Slice Onions.
*TO Carmelize: Slice Onions into rings, put enough Olive oil in pan to cover the bottom. Add about 2 teaspoons of butter, add Onions and cook slowly....40 minutes or more till they turn a lovely brown color. They will naturally carmelize. You must stir as not to burn, but not so much that they don't brown. (You can put a little balssamic vinegar or wine to help deglaze the pan at the end.
Place half of your (Carmelized) Onions in the crock pot. Place Pork on top, cover with remaining onions.
Pour Ginger Ale over the top.
Cover and Cook on low for 12 Hours.
All of the fat will melt off. Strain off all of the fat, remove the bone.
Place pork and onions back into slow cooker, cover with BBQ sauce. Cook another hour or two, on low.
Serve in fresh rolls with cole slaw!
**(Option to make your own BBQ sauce: 12 oz Cider Vinegar, half cup Ketchup, half cup cold water, 1 Tablespoon sugar, a pinch of red pepper flakes. Whisk altogether and refridgerate till Pork is ready. It will be a thin sauce but very flavorful and perfect for this pork dish)
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