- 2 pork shoulders
- 2 onions, halved
- 1 cup [250 mL] regular Ginger Ale
- 4 bottles spicy barbecue sauce
- Tabasco Sauce
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- Cut the meat off the bones into large pieces; transfer into a crock pot.
- Add onions halves to crock pot.
- Pour in Ginger Ale and cook on 'LOW' for 12 hours.
- Take out the meat; throw out the onions and juices.
- Shred the meat and return it to the pot.
- Mix in 3 of the bottles of barbecue sauce, and Tabasco sauce.
- Cook on 'LOW' for another 5 to 6 hours, adding more barbecue sauce as needed.
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