4-5 lb pork loin roast, can be in 1-3 pieces
2 large onions
1 C ginger ale
2 bottles of favorite BBQ sauce (Sweet Baby Ray’s is pretty good!)
Hamburger buns, rolls or slider buns
Slice 1 onion and place in one layer at bottom of slow cooker.
Trim most of the fat off the meat.
Put the roast on top of the onions, and cover with the other onion, sliced.
Pour ginger ale over the roast.
Cover and cook on high for 4 hours.
Remove the meat, strain and save the onions.
Shred the pork with 2 forks or pull/shred with your hands. I like to use my hands as the meat strands will be longer and look better. If the meat is not tender enough return to pot and cook for another hour.
Pour off the meat juice and save it for another use.
Return the shredded meat and the onions to the slow cooker, and stir in the BBQ sauce. Amount of sauce is up to you. Should use at least 1 bottle.
Cook on high for another 1-2 hours. Leave on warm and serve from the cooker.
(Can pour the sauce on the shredded meat and stir and refrigerate overnight, and finish the last step the next day. Leftovers freeze well).