4 INGREDIENT ROOT BEER PULLED PORK

🧂 Ingredients

• 1 6 to 8 pound pork shoulder roast
• 1 12 ounce bottle of root beer
• 1 teaspoon kosher salt
• 1 ½ cups BBQ sauce, divided

  bottled or homemade, plus more for serving

Instructions

• 1 Cut the roast into chunks if necessary to fit in your slow cooker.
• 2 In the crock of your slow cooker, mix the root beer with the salt, but grab the
  kiddies first to watch it fizz up. Wheeee!
• 3 Add 1 cup BBQ sauce and stir to combine.
• 4 Place the pork into the crock, tossing to coat with sauce, cover and cook on LOW
  for 8 to 10 hours.
• 5 Diva Tip - While the pork safe to eat at a temperature of 165°F degrees, you
  want the pork to reach 205°F degrees to be falling apart tender.
• 6 Remove pork to a cutting board.
• 7 Reserve 2 cups juices from the crock and discard the rest.
• 8 Shred the pork with two forks, removing any unwanted fatty bits, and return it
  to the crock pot.
• 9 Add ½ cup BBQ sauce and 1 cup juices, tossing to coat. Add more juice if needed.
• 10 Keep warm in the crock pot until ready to serve.  
• 11 Preheat oven to 325°F and follow directions above placing pork in a Dutch oven.
• 12 Bake with the lid on for 3 hours, then remove lid for 1to 2 more hours or until
  the pork reaches 205°F degrees. 

Nutrition Info