From the Scott
- Get a pork loin--enough to fill your slow cooker
- Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
- Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
- Put the meat and the onions into the slow cooker
- Pour enough ginger ale into the slow cooker to cover the meat.
- Drink any remaining ginger ale to remind yourself that you never really liked how it tasted
- Put the slow cooker on high and let it go until the meat is falling-apart tender (poke it at 4 hours or so to check)
- Have a nice tasty cold beverage while waiting for the slow cooker to do its thing
- You may have to repeat step 8 if you are a fast drinker
- When meat it done, dump ginger ale and onion quarters into the garbage disposal and grind them into little bits
- With a fork, or your hands if you are tough, pull the pork apart into nice bite-sized chunks
- Dump all the meat into a bowl and mix with your favorite BBQ sauce. Use as much or as little BBQ sauce as you see fit
- If the BBQ will be sitting out for a while (like at a potluck), put it in the slow cooker at low temperature to keep it warm. Stir occasionally to keep the stuff on the edges from drying out
- Provide hamburger buns or rolls or just plain ole bread because this stuff is great as a sandwich. Note though, it is equally nice to nibble on it with your fingers, or a fork, as well
- Have extra BBQ sauce laying out. Some people like their sandwiches like their women -- really sloppy
- Don't tell your friends how easy it is to make--let them think you worked hard on it all day
- It freezes well, so make plenty