Slow Cooker Root Beer BBQ Pulled Pork

It’s hot.

When it’s hot, my appetite decreases and I find it hard to cook or bake.  I purposely try to make “lighter” meals in the summertime, because my hubbie and I RUN together.  Not always an easy thing to do.  His stride & my stride are two different strides!  His legs are at least 6″ longer, so I will just assume that I’m getting the better workout, since my legs stay with his legs. He could run me under the table . . . he just doesn’t dare!

Last summer we ran at 5 a.m. I loved that I had an empty stomach, but I hated 5 a.m.  This summer, we are trying to run in the evenings.  I like evenings, but I find it hard to run after eating anything at all.  My husband doesn’t seem to have a problem with either time . . . go figure!

Summertime brings with it garden, garden, garden and yard work.  My sweet half picked a few berries last night, and jubilantly expressed his excitement.  He knows that my level of excitement, is well-below his level!  He also loves to watch me pull faces  . . . if you know what I mean.  Soon we will be “head deep” in the trenches of sweet red berries.  This year they seem to be a bit late, and I haven’t minded one bit.

If your summer is “head deep” in the trenches . . . then you also need easy recipes that you can make ahead and even freeze if you need to.  This is one delicious easy recipe. You could use chicken or even a nice rump roast and use this same method. If I was doing a rump roast, I would brown it good first on both sides before adding to the slow cooker.  I still need to give you the yummy recipe that I made for Root Beer BBQ Baby Back Ribs that I made a while back.  They were scrumptious, but I didn’t have time to take pictures.  I will definitely be making them again, so possibly you can wait a bit longer for the recipe.

By the way . . . I don’t really like Root Beer!  It sure does make yummy pulled pork and Baby Back Ribs though.

I like a toasted Sesame seed Bun, red cabbage and a bit of lettuce.  That’s it!  A Dill pickle on the side brings it to perfect. If you’re not the bun type, this pulled pork is also delish, rolled up in a warm soft tortilla.

See that pineapple in the background.  Well . . . it’s not just for looks.  My hubbie likes a thick slice of pineapple on his sandwich.

I’m curious.

When do you run?  Oh yeah . . . I also have a nice blister on my heal which hurts.  I hate my new shoes!

Slow Cooked Root beer BBQ Pulled Pork

Print Recipe

• Author: Get off your butt and Bake

Ingredients

Scale 1x2x3x

• 1 (4 to 5 pound) boneless pork butt or shoulder roast
• INGREDIENTS FOR THE RUB:
• 2 teaspoons sweet paprika
• 2 teaspoons Black pepper
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 2 teaspoons Kosher salt
• 1 teaspoons onion powder or instead use onion quarters in the bottom of the slow cooker
• INGREDIENTS FOR BOTTOM OF THE SLOW COOKER
• 1 1/2 to 2 cans pop (I used Root beer but Dr. Pepper or Coke will also work)
• 3 packed tablespoons brown sugar
• INGREDIENTS FOR THE BBQSAUCE
• 1 (18-ounce) bottle barbecue sauce (my favorite is Sweet Baby Rays)
• 1/2 cup water
• 3 tbsp. brown sugar

Instructions

1. Mix rub ingredients together in a small bowl.
   For the Slow Cooker:
2. If using onion quarters, start by placing the onion quarters in the bottom of a slow cooker.
3. Rub the top of the pork with the rub, and then place on top of the onions.
4. Crack open the cans of pop and pour around the sides of the roast.
5. Take a fork and mix in the 3 packed tablespoons of brown sugar. Stir to mix pop and sugar together around the roast.
6. Cover with a lid and Cook on HIGH for 1 hour. Turn to LOW and cook for 6 to 8 additional hours, or until very fork tender.
7. Remove roast and discard visible fat and juices and shred completely with a fork. Return to the slow cooker and Add BBQ sauce.
8. Cover and cook on low until sauce and meat is heated through. Serve as is, or on warm split sandwich buns or wrapped in warm tortillas.
   For the Oven:
9. OVEN: Follow rub directions above then Preheat the oven to 300 degrees F.
10. Cover the heavy pot and cook for about 6 hours. Flip the roast over 2 or 3 times during cooking time. The roast should be Fork Tender when it’s done.
11. Remove the meat from the pot, discard fat and juice you don’t want. Shred the tender pork with a fork, and place back into warm pot.
12. Add additional BBQ sauce, mix with pork and warm until heated through.
13. Serve as is, or on warm split sandwich buns or wrapped in warm tortillas
    BBQ Sauce:
14. To make the sauce, stir barbecue sauce, water, brown sugar in a heavy saucepan. Cook 5 to 10 minutes. Pour over meat.