Vanadium

• 4 lb pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 532 mL (18 ounces) bbq sauce (Co-op hickory)

• Buns
• Coleslaw

1. Chop onions. Place half in bottom of crock pot
2. Put roast on top. Cover with the rest of the onion.
3. Add the ginger ale and bbq sauce. 
4. Cook on high for at least 4 hours (or low for longer)
5. Shred meat, return to pot, and serve (although the instructions say to continue to cook for 4 hours on low).

Serve with buns and coleslaw