Pulled Pork (Crock Pot)

A friend of mine shared this recipe with me, and it's amazing! The pork melts in your mouth.
Slice one onion and put it in the slow cooker.Place in a casserole dish and cover with other onions, sliced. Drizzle with ginger ale. Cover and cook over low heat for about 12 hours.Remove the meat, strain and leave the onion, drain all the liquid. Use two forks to chop the meat, removing any remaining fat, bones, or skin (if any). Most of the fat has already melted.Return the minced meat and onion to the slow cooker and add the barbecue sauce. Continue cooking for another 4-6 hours on low heat.Serve with hamburger buns or rolls and an optional barbecue sauce. Any leftovers freeze very well.TIP: freeze ready-made sandwiches - put a piece of meat on a bun, wrapped well. They make a great quick dish or appetizer. To reheat, remove the wrapper, wrap in a paper towel and bake for 1-2 minutes in the microwave.Note: It is recommended to use a spatula or ham, because the meat is very well ground. Other pieces are not crushed as easily. This is a greasier cut, but the fat melts when cooked and drains away when you drain the liquid.Note 2: Depending on the size and age of your slow cooker, you may need to increase the cooking time downwards, especially after adding the barbecue sauce, but at least 3 hours later to get everything mixed.