Pulled Pork Sandwiches

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
1/2 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
frozen cubes of apple juice

1. Slice 1/2 onion and place in crock pot.
2. Put in the roast and cover with the other half onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Cool meat quickly in the fridge or freezer then bag in freezer safe bags. Add one cube of frozen apple juice to each back to help with moisture when it is reheated.
Directions: Thaw completely then microwave until warm. Place on buns and enjoy!