ROOT BEER PULLED PORK

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ROOT BEER PULLED PORK

Ingredients

• 6 peeled garlic cloves
• 1 tablespoon dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• One 4-pound boneless (or bone-in) pork shoulder (aka pork butt)
• 2 cups good quality root beer

Instructions

1. In the Slow Cooker: Combine the brown sugar, chili powder and salt in a small bowl. Rub the seasoning all over the meat. Place the pork shoulder in your slow cooker. Add the garlic cloves and pour the root beer around the meat. Cover and cook on high for 6 hours.
2. In the Oven: Preheat the oven to 300°F. Combine the brown sugar, chili powder and salt in a small bowl. Rub the seasoning all over the meat. Place the pork shoulder in an ovenproof casserole with a tight fitting lid (aluminum foil works too). Add the garlic cloves and pour the root beer around the meat. Cover the pot with the lid or cover tightly with aluminum foil. Place the pot in the oven and allow the pork to braise for 3 hours.
3. Remove the pork to a cutting board. Set a fine strainer over a medium heatproof bowl. Pour the liquid from the pot through the strainer and set aside. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat. Place the shredded meat in a large sauté pan and add 1 cup of the strained braising liquid to the pork, to moisten the meat.

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