BBQ Pulled Pork Sandwiches

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I am finally getting around to posting this recipe.  This recipe comes from one of Dan's co-workers, I think his name is Dave.  It isn't very exact, so you might have to tweak it a little bit until you find what you like best.

Ingredients:
  • Pork Shoulder Roast 4-6 lbs.  (You can use a different type of roast if you want, but this is the kind he recommended because they are pretty inexpensive to buy. Also,because they are pretty fatty, it adds to the flavor and it's pretty easy to pull the meat apart.)
  • 2-3 onions, roughly chopped
  • 2-3 TBS salt
  • 1 1/2 TBS garlic powder or 4 garlic cloves, crushed
  • 10-30 drops Tabasco sauce
  • 2 TBS liquid smoke
  • 1-2 cups soda (coke or root beer) or 1/4-1/2 cup brown sugar  *He recommended cooking with the soda and we usually use root beer.
  • 2 TBS Worcestershire sauce
  • BBQ sauce
Preparation Instructions:
Place the roast in your crock pot.  Add the rest of the ingredients into the crock pot (except BBQ sauce)  and cover.  The roast should be at least half way covered with cooking liquid.  If it isn't, add some water.  Cook on high for 5 hours or on low for 8 or more hours. The longer you cook it the better it will be.  I usually cook it on high for about 4 hours and then turn it to low for a few more hours until we're ready to eat.

Take the roast out and shred the meat discarding the bone and fatty pieces.  Strain the cooking liquid and return to the crock pot.  Place the shredded meat back into the crock pot to keep warm until it is ready to serve.  

Serve on buns with BBQ sauce of your choice.

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