Ingredients
1 white onion, sliced
3 lb. boneless pork shoulder
kosher salt
Freshly ground black pepper
3 tbsp. brown sugar
2 cans ginger ale
1 tbsp. Liquid Smoke
1 bottle hickory or smokey barbecue sauce
1 package brioche rolls or potato rolls, cut in half
3 c. arugula
1 can pineapple rings
Preparation
Step 1Place the onion slices in the bottom of a large slow cooker.Step 2Stab the pork shoulder with a fork a few times and season with salt, pepper and brown sugar. Place in a large slow cooker bowl, along with ginger ale and liquid smoke. Set to low and cook until pork is cooked through and falls apart easily, 6 to 8 hours.Step 3Remove the pork from the slow cooker, place in a large mixing bowl and use two forks to shred the meat, then cover in barbecue sauce. Place a hearty portion of pulled pork on one half of each brioche roll and top with arugula, a pineapple ring and the other roll half. Serve.
