Recipes out of the Blond Box

This dish is great served with Macaroni Salad with Green Beans and Spinach. 

1 boneless pork shoulder roast (3 – 4 pounds)
3 medium onions, cut in wedges
½ teaspoon salt
½ teaspoon ground black pepper
6 cloves garlic, minced
2 packages (12 – 16 ounce) frozen peaches
1 cup ginger ale
1 can (28 ounces) diced tomatoes with basil, garlic, and oregano, drained

Hamburger buns
sliced peaches, optional

1. Trim the fat from the meat. Cut the meat, if necessary, to fit into a 5 – 6 quart slow cooker. Place onions in cooker; top with meat. Sprinkle with salt and pepper. Add garlic, peaches, and ginger ale.
2. Cook on low 8 – 10 hours, or on high, 4 – 5 hours.
3. Remove meat to cutting board. Using two forks, pull meat apart into bite-size pieces. Return meat to cooker. Add drained tomatoes. Keep on warm or low setting.
4. Serve on buns, topped with sliced peaches if desired. It’s going to be juicy, so be sure to use the slotted spoon!