Root Beer-Braised Pulled Pork

By ccavaletti

Ingredients

• 1 Tbsp kosher salt
• 2 tsp paprika
• 2 tsp ground black pepper
• 1/2 tsp ground pepper
• 1 (4- to 5-pound) Boston butt pork roast
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 4-1/2 c root beet
• 1-3/4 c barbecue sauce

Details

Servings 8

Preparation

Step 1

In a small bowl, stir together salt, paprika, and peppers; rub all over pork.

Place onion and garlic in a 5-quart slow cooker, and top with pork. Pour enough root beer around pork to cover by three-fourths.

Cover and cook on low until meat is tender, 6 to 8 hours.

Remove pork from slow cooker, discarding cooking liquid. Shred pork with 2 forks, discarding fat and bone.

Return pork to slow cooker, and stir in barbecue sauce. Cover and cook on low until very tender and heated through, about 1 hour more.

Tip: if you want to make this in advance, stop at step 3, and refrigerate the pork for up to 3 days. Continue with step 4 when you're ready to eat.

From Cooking with Paula Deen, July/August 2016