Oh, this is one of the best pulled pork recipes ever! It is so delicious and so versatile. It looks like a lot of work and ingredients, but it is very easy to prepare and then it sits in a crock pot all day. It’s a must try!
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
1. Marinate the pork with 1 cup root beer in a large Ziploc bag for 6 hours to overnight.
2. Mix 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 pork from the marinate and shake off excess liquid. Set pork on a sheet of saran wrap. Throw marinade away.
4. Rub the meat all over with the spice mixture. Wrap pork tightly in the saran wrap. Put back in the refrigerator for another 30 minutes.
5. Mix the balsamic, root beer, whiskey, and brown sugar in a bowl, set aside.
6. Heat the olive oil in a skillet over medium heat. Seer the meat on all sides in the skillet until it gets a brown crust, about 3 minutes on each side.
7. Put browned pork into the crockpot and pour the balsamic mixture over the meat. Set temperature on high, cover, and cook for 6-8 hours.
8.Remove the pork from the slow cooker, and shred with 2 forks.
Toss the bones and all but 1 cup of crockpot liquid. Return the shredded meat to the cooker, mix with the barbecue sauce and cooking liquid, and let sit on Low until ready to serve.
Serve on hamburger buns or be creative! Here served on a toasted Hawaiian bread hamburger roll (thanks to Jlo).
Here served with black beans, cheese, tomatoes, and cilantro inside a grilled corn tortilla to make a quesadilla.
The recipe above makes a ton. Sometimes I use a 2 pound roast and it still makes a lot, just not as much that you get tired of it after a few days.