How do you make these? I know I could the pork and than put bbq sauce on it. But I thought that I would see if there is another why to do it..

TIA
Kim

This is easy, but takes a while to cook.

Pulled Pork

Cut one onion into slices and put into crock pot.
Place 3-4 lb. pork roast on top of onions in the pot.
Pour 1 c. ginger ale over all and cook on LOW for 12 hours (I started the night before).
Remove roast from the pot & shread meat (remove bones, if any).
Return meat & onion to the pot & pour a container of barbeque sauce over all & stir well.
Continue to cook on LOW for another 6 hours.

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Erin, mom to Quentin (1/03) and Ian (1/06)

I take a Boston Butt roast and hit it all over with a dry rub and let it sit. (Dry rub: spices mixed the way you want 'em. Paprika, salt, oregano, cayenne, garlic powder, onion powder -- you make your own.)

I make my famous homemade BBQ sauce. Which of course I don't have in front of me. Onions, garlic, ketchup, chili sauce, worcestershire, dry mustard, vinegar, molasses…*I think that's it. That heats through on the stove.

I stick that roast in my crock pot, pour the sauce over it, and let it cook until done. 6-8 hours on low.

I pull out the meat and pour the sauce into a saucepan, get it heated to a simmer, and let it reduce to half WHILE I'm pulling the pork. You can skim off the grease if you'd like.

When the sauce is reduced and the pork is shredded, I mix a ladleful of sauce into the meat, pour the rest into a gravy boat and set it out to eat.

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The whole aim of practical politics is to keep the populace alarmed (and hence clamorous to be led to safety) by menacing it with an endless series of hobgoblins, all of them imaginary.
-- H. L. Mencken

This sound good(they both do) but I have a question I am hoping someone can answer it. Why is it that some recipes call for some kind of pop. This one calls for ginger ale and I have seen others that call for Coke. Why is that? What does the pop do to the recipe?

My guess is a few things: one, there's a need for some cooking liquid. This sort of meat cut responds best to braising; slow cooking in some liquid. The soda would fill that role. Two, if you're going to add a liquid, then you ought to add something that will, as AB says, "bring some flavor to the party." Something like ginger ale, Dr. Pepper, or cola will bring more flavor than something like, well, water. Three, depending on the region, some sauces are sweeter than others. Using a soda, with it's high sugar/corn syrup content, fills that bill. Like the molasses in my recipe.

That's my theory, anyway.

__________________
The whole aim of practical politics is to keep the populace alarmed (and hence clamorous to be led to safety) by menacing it with an endless series of hobgoblins, all of them imaginary.
-- H. L. Mencken

These all make sense. I have always wondered and I thought I would ask. What "region" are you from?

Thanks!!

Me, I prefer North Carolina-style vinegar-based barbecue if I'm ordering out, but the Yankee in me makes a more tomatoey, thick, more KC-style bbq sauce for my own piggy.

__________________
The whole aim of practical politics is to keep the populace alarmed (and hence clamorous to be led to safety) by menacing it with an endless series of hobgoblins, all of them imaginary.
-- H. L. Mencken