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Ginger Ale Pulled Pork (10/15/2010)

Ginger Ale Pulled Pork

6 lb. Pork Butt Roast
1 cup Ginger Ale
1 cup Apple juice
2 onions, cut in quarters
6 cloves garlic, minced
1 Jalapeno pepper, finely chopped
1 tablespoon pepper
1 tsp. salt
2 cups Cremer's BBQ Sauce

Place pork roast in a large crock-pot and cover with ginger ale, apple juice, onions, garlic, jalapeno pepper, pepper and salt. Cover and place in refrigerator to marinate at least 8 hours. Remove from refrigerator, let stand a half hour, then cook on low 10-12 hours. Turn off crock-pot and let stand 1 hour. Remove roast and discard the remaining contests in the crock-pot. Shred pork using two forks and return it to the crock-pot. Add BBQ sauce and cover again and cook another hour on low. Serve over your favorite hard rolls or buns.

Shoulder Pork Butt roasts are on sale at Cremer's on Rhomberg Avenue through Sunday, October 17, 2010 for $1.69 lb. (If a 6 lb. roast is too large, just ask Cremer's to cut you a smaller roast).

This week's recommended wine from Van's Liquor Store in East Dubuque-Frick Prickly Riesling, 750 ml. bottle, $7.99 through 10-18-10.



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