Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. Place half the onions in crockpot, put in roast and top with rest of onions. Pour 1 cup of 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. (I use Pepperidge Fram Sandwich rolls). Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. (I store them in the sandwich roll bags, 8 to a bag, sealed with the tab that came with the bag). They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes. NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a batch of BBQ pork but did not have enough rolls to freeze it with. I put globs of it on cookie sheets and froze them for a day. Then I put the globs into zip lock baggies and popped them in the freezer. I have used a glob on a baked potato for lunch (terrific), and sent some to work with my hubby with fresh rolls for the microwave. These globs take very little space in the freezer and are very convenient for use." Wonderful idea!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Sandwiche (77g)|
|Recipe Makes: 32|
|Calories from Fat: 94 (62%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 40.4mg||12 %|
|Sodium 56.5mg||2 %|
|Potassium 189.9mg||5 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.1g|
|Protein 10.2g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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