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
sliced peaches, optional
- 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.
- Cook on low 8 – 10 hours, or on high, 4 – 5 hours.
- 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.
- Serve on buns, topped with sliced peaches if desired. It’s going to be juicy, so be sure to use the slotted spoon!