Recipe By: Me! :)
Serving Size : 24
ground ginger -- to taste
Black and white pepper
1/2 cup balsamic vinegar -- (cider vinegar would be fine, too)
2 liters ginger ale -- good quality
5 1/2 pounds pork roast
1 large onion -- chopped
Combine all ingredients except the ginger ale, pork, and onion, and stir well. Pour this into crock pot. Fill with ginger ale and stir. Add the 5 and 1/2 pound pork roast; let it cook on low for 12 hours.
The next morning when you remove the pork it will be falling apart. Put it in the fridge to cool. In the meantime, strain the cooking liquid, and put it in the refrigerator to chill.
Put the chopped onion in the crock pot after the liquid has been removed.
Shred the pork by hand, and put it in the crock with the onion, as well as three bottles of your favorite barbecue sauce (we like Williamson Bros.), and about a cup of the cooking liquid.
Cook for about four and a half more hours on low heat, then serve.
NOTES : If you have Lapsang Souchong tea or Liquid Smoke on hand, either might be a welcome addition to the cooking broth.
* You may not have to do much defatting if the pork is lean.