Page 176 - Harrington Family Recipes

Barbeque Pork Sandwiches

Recipe By :Prodigy--Jean Polzin
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb sirloin tip pork roast, trimmed
2 lg onion -- sweet
1 lg barbecue sauce -- Bulls Eye Original
1 c ginger ale
garlic salt
seasoned pepper
8 hamburger buns

Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and
separate into rings. Sprinkle roast with garlic salt and seasoned pepper.

Place half the onions in a crockpot, put in roast and top with rest of
onions. Pour soda over all, cover and cook on LOW for 10 to 12 hours, or
overnight, until pork can be easily shredded with two forks. Remove pork
from pot, shred in a bowl, removing all possible fat. Remove onions with
slotted spoon and add to bowl. Discard juice in pot. Return onions and
pork to pot, add BBQ sauce to all and mix. Continue to cook on LOW for 5
to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches in buns.

Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic
wrap and frozen individually for later use. They keep well and may be
unwrapped, rewrapped in paper towels and heated in a microwave at 50% for
a few minutes.

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Per Serving (excluding unknown items): 167 Calories; 3g Fat (15.2%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 498mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
1/2 Fat; 1/2 Other Carbohydrates.

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