Barbeque Pork

• 4 pounds bonelss Pork Butt or Shoulder Roast, boneless and lean
• 2 large Spanish onions
• 2 bottles Auntie Lou's or Kraft Thick & Zesty/ Honey BBQ Sauces
• 1 can Coke or Ginger Ale (not Diet)

1. 1. Slice onions approximately 1/4" thick and separate into rings. Trim all possible fat from the pork and sprinkle with garlic salt and seasoned pepper. Place half the onions in a crockpot, put in roast, and cover with the rest of the onions. Pour can of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight, until pork can be shredded easily with two forks.
2. 2. Remove pork from crockpot, shred in a bowl, removing all possible fat. Remove onions with a slotted spoon and add to the pork. Discard the juice from the crockpot. Return meat and onions to the crockpot and add BBQ sauces. Add enough to make it moist and saucy, but not runny or soupy. Cook on LOW another 2 hours.
3. 3. Hint for letovers: form 1 serving "patties" and place on a cookie sheet. Place in the freezer for 30 minutes to 1 hour until firm. Place individual servings in plastic sandwich bags and keep in the freezer. Reheat in microwave.

lean, onions, bottles auntie, ginger ale

Taken from www.epicurious.com/recipes/member/views/barbeque-pork-1228842 (may not work)