Sweet and Savory Slow Cooker Pulled Pork

Low and slow defines this recipe for shredded pork, marinated overnight in root beer, rubbed with warm and flavorful spices, then slowly simmered for 6 hours in a slow cooker in a cooking sauce with more root beer, balsamic vinegar, and a shot of whiskey. The meat is shredded and served on soft buns.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 15 mins
• Total Time: 6 hr 35 mins
• Calories: 485 Calories

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 cup root beer
• 10 hamburger buns, split
• 1 (4.5 pound) bone-in pork shoulder roast
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon onion powder
• 0.25 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.5 teaspoon dry mustard
• 0.25 teaspoon garlic salt
• 0.33333334326744 cup balsamic vinegar
• 0.25 teaspoon celery salt
• 1.5 teaspoons ground paprika
• 2.5 tablespoons light brown sugar
• 1.5 cups root beer
• 1.5 fluid ounces whiskey
• 0.75 cup prepared barbecue sauce

Recipe Instructions

Step 1

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.

Step 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.

Step 3

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.

Step 4

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.

Step 5

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 the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.

Step 6

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. 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.