Ginger Beer Pulled Pork

• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• 1 boneless pork shoulder butt roast (2-1/2 pounds)
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 can (15 ounces) tomato sauce
• 1 medium green pepper, diced
• 3 tablespoons brown sugar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup ginger beer
• 8 sandwich buns, split and toasted
• 2 cups shredded Monterey Jack cheese

1. Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened.
2. Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients.
3. Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

garlic salt, ground ginger, pork shoulder butt roast, canola oil, onion, tomato sauce, green pepper, brown sugar, tomato paste, worcestershire sauce, salt, ginger beer, buns, shredded monterey

Taken from www.tasteofhome.com/recipes/ginger-beer-pulled-pork/ (may not work)