Recipe By: The Cider Keg
An easy and delicious meal.
· 4 lb pork roast
· 2 Ontario Spanish onions, sliced, divided
· 1 Ontario Cooking onion, chopped
· 5 or 6 whole cloves
· 2 cups water
· bottle of Cider Keg Apple Grilling sauce
· salt and pepper
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns with a Cider Keg Apple Grilling Sauce. Garnish with Local pickled Asparagus spears, thinly sliced raw onion and pickled pepper rings. Serve with crisp