Root Beer Pulled Pork
Yield: Serves 8 to 10
Prep Time: 25 min
Cook Time: 11 hrs, 30 min
It's a great thing when your slow cooker does the work for you. Low and
slow is the key to turning a pork roast into a tender meat that is
perfect for pulling apart.
Ingredients:
1 (5 to 6 pound) bone-in pork shoulder/butt roast
1 envelope dried onion soup mix (or dehydrated onions)
salt and pepper
1 can root beer
2 cups barbecue sauce, divided
buns
Directions:
1. Trim roast of excess fat. It's okay to leave some on there-- just get rid of the large, visible slabs.
2. Place roast on a work surface and sprinkle with onion soup mix. Use
clean hands to rub the mix into the meat, reaching underneath to reach
all sides. Sprinkle generously with salt and pepper. Place seasoned
roast in your slow cooker.
3. In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.
4. Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours,
or until internal temperature is above 190 degrees F. and meat is
tender enough to pull away from the bone.
5. Remove roast to a cutting board and let sit to cool for just a few
minutes. Pour out all but about 3/4 cup of the juices from the slow
cooker. Use two forks to shred the pork, cutting around and discarding
any fatty pieces. Place all of your pulled pork back into your slow
cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and
place the lid back on. Heat on HIGH for about 15 to 20 minutes, just
until pork and juices are hot and bubbly. Use this time to heat up buns
and get the rest of your meal ready.
6. Scoop pulled pork onto buns and serve immediately.
Tips:
*If you don't wish to make such a large roast, you can use the same
ingredients for a smaller roast too. You can likely cut down a bit on
the cooking time, and use less barbecue sauce when adding it in at the
end.
*For the most tender pulled pork, I do not recommend trying to short-cut
the recipe by cooking it on HIGH heat. Low and slow is best!
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