Slow Cooked Root beer BBQ Pulled Pork
Get off your butt and Bake
(4 to 5 pound) boneless pork butt or shoulder roast
INGREDIENTS FOR THE RUB:
onion powder or instead use onion quarters in the bottom of the slow cooker
INGREDIENTS FOR BOTTOM OF THE SLOW COOKER
cans pop (I used Root beer but Dr. Pepper or Coke will also work)
packed tablespoons brown sugar
INGREDIENTS FOR THE BBQSAUCE
(18-ounce) bottle barbecue sauce (my favorite is Sweet Baby Rays)
. brown sugar
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Mix rub ingredients together in a small bowl.
For the Slow Cooker:
If using onion quarters, start by placing the onion quarters in the bottom of a slow cooker.
Rub the top of the pork with the rub, and then place on top of the onions.
Crack open the cans of pop and pour around the sides of the roast.
Take a fork and mix in the 3 packed tablespoons of brown sugar. Stir to mix pop and sugar together around the roast.
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.
Remove roast and discard visible fat and juices and shred completely with a fork. Return to the slow cooker and Add BBQ sauce.
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:
OVEN: Follow rub directions above then Preheat the oven to 300 degrees F.
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.
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.
Add additional BBQ sauce, mix with pork and warm until heated through.
Serve as is, or on warm split sandwich buns or wrapped in warm tortillas
To make the sauce, stir barbecue sauce, water, brown sugar in a heavy saucepan. Cook 5 to 10 minutes. Pour over meat.
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