Sweet and Savory Slow Cooker Pulled Pork
Ingredients
1 (4.5 pound) bone-in pork
shoulder roast
1 cup root beer
2 1/2 tablespoons light brown
sugar
2 teaspoons kosher salt
1/2 teaspoon ground black
pepper
1 1/2 teaspoons ground paprika
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
the balsamic vinegar-root beer mixture over the meat, set the slow
1/3 cup balsamic vinegar
1 1/2 cups root beer
1 1/2 fluid ounces whiskey
1/4 cup brown sugar
Return the shredded meat to the cooker, mix in the barbecue
sauce, and let sit on Low until ready to serve. Serve piled on buns.
1 tablespoon olive oil
3/4 cup prepared barbecue sauce
10 hamburger buns, split
Directions to make Sweet and Savory Slow Cooker Pulled Pork,
Place the pork shoulder roast into a large plastic bag, pour 1 cup of
root beer over the meat, and squeeze out all the air from the bag.
Seal the bag closed, and refrigerate 6 hours to overnight.
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.
Remove the meat from the marinade, and shake off the excess. Rub
the meat all over with the spice mixture, wrap in plastic wrap, and
refrigerate for 30 minutes to 2 hours.
Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey,
and brown sugar in a bowl, and stir until the sugar dissolves.
Heat the olive oil 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. Place the seared meat into a slow cooker. Pour
cooker to High, and cook for 6 to 8 hours.
Remove the roast from the slow cooker, and shred with 2 forks.
Discard the bones and all but 1 cup of the liquid in the slow cooker.
