What makes this pulled pork recipe special is the slow cooking of the pork in a little "hot-tub" bath of root beer. After a quick drain and the easiest meat shredding of your life, toss meat with your favorite barbecue sauce and serve on a crusty roll.
4346 per serving
- 4 pounds Boston butt, or pork shoulder
- 12 ounces root beer, 1 can
- 18 ounces barbecue sauce, your favorite
- 8 hamburger buns, split and lightly toasted
Place pork in a slow cooker; pour root beer over meat. Cover and cook on low until well cooked and the pork shreds easily (I cooked mine for eight hours). Shred the meat and drain the root beer from the slow cooker. Return meat to cooker; stir in barbecue sauce and toss gently. Serve over hamburger buns. (Preferably with root beer floats!)