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1 4 pound pork shoulder roast -- boneless
2 cloves garlic -- minced , up to
2 large onions -- sliced in rings*
2 cups barbecue sauce
1 cup ginger ale
*use sweet onions like Maui or Texas Sweet.
Place half of the onion rings in slow cooker. Add the roast and then the rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for 8-10 hours, or until pork can be easily shredded. Remove pork from pot and shred. Remove onions and add to shredded pork in a bowl. Discard juice in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork
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