Secret Ingredient?? ROOT BEER. Most pulled pork recipes tell you to add bbq sauce after it’s made. This doesn’t need it, but it’s up to you. Made in a slow cooker, the root beer gives it a nice moist tenderizing texture.
1 boneless pork shoulder (or pork butt) 3.5-4lbs
12 oz root beer
3 Tablespoons brown sugar
1 Tablespoon salt
1 Tablespoon cumin
1 Tablespoon paprika
1 Tablespoon freshly ground pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Put the pork shoulder in the crock pot. You can cut it in half if you are worried it won’t cook through. Pour the root beer over the meat.
In a small bowl combine all the ingredients. I know it sounds like a lot, but believe me, after 8 hours of cooking it will just seep into the meat, not overpower it, I promise. Now just rub the dry ingredients over the pork. The end. Could life be simpler?
Cook on low for 8 hours.
When you are ready to roll, carefully take the lid off – the steam will burn out your retinas – and using two forks or a pair of tongs, carefully shred the pork, mixing it in with the liquid and juices in the slow cooker. I just keep it in there rather than transferring it to another plate. I like to serve mine on King’s Hawaiian sweet rolls cause they are soft and deliciouuusss. This is a great recipe for a party, or a Sunday night dinner.