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Pulled Pork with Carmelized Onions

  • Category: recipe_beef, recipe_main_dish
  • Submitted By:
  • Town/State: Sonora, CA
  • 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)