Ingredients
- 1 bone-in pork shoulder roast, 4-5 lbs.
- 1 c. root beer
- 2 1/2 Tbsp. light brown sugar
- 2 tsp. Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. ground paprika
- 1/2 tsp. dry mustard
- 1/2 tsp. onion powder
- 1/4 tsp. garlic salt
- 1/4 tsp. celery salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 Tbsp. Garlic EVOO
- 1/3 c. Aged Balsamic Vinegar
- 1 1/2 c. root beer
- 1 1/2 fluid oz. whiskey
- 1/4 c. brown sugar
Preparation
Step 1
1. Place the pork shoulder into a large plastic bag, pour 1 cup of root beer over the pork, squeezing out any excess air. Seal the bag and refrigerate overnight or at least 6 hours.
2. The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger and nutmeg in a bowl and mix together well.
3. Rub the meat all over with the spice mixture, wrap in plastic wrap and refrigerate another 30 minutes to 2 hours to absorb flavors.
4. Heat the Garlic EVOO in a skillet over medium-high heat and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side
5. Place seared meat into a slow cooker. Place the balsamic vinegar, root beer, whiskey and brown sugar mixture over the meat and cook on high for 6-8 hours.
6. Remove from the slow cooker and shred using two forks pulling the meat apart. Discard the bones and all but 1 cup of the liquid in the slow cooker
7. Return the shredded pork to the cooker and keep warm until ready to serve. Serve with your favorite barbecue sauce, with or without a bun.