Sweet and Savory Slow Cooker Pulled Pork Servings: 10
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
1/3 cup
balsamic vinegar
1 1/2 cups
root beer
1 1/2 fluid
ounces whiskey
1/4 cup
brown sugar
1 tablespoon
olive oil
3/4 cup
prepared barbecue sauce
10 buns,
split
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.
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.
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.
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.
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.
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.
