4 INGREDIENT ROOT BEER PULLED PORK
A labor-free Labor Day delight, where science meets flavor as root beer transforms pork into tender perfection with just 4 ingredients
Equipment
- Crock-Pot
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
Crock-Pot Instructions:
- Cut the roast into chunks if necessary to fit in your slow cooker.
- 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!
- Add 1 cup BBQ sauce and stir to combine.
- Place the pork into the crock, tossing to coat with sauce, cover and cook on LOW for 8 to 10 hours.
- 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.
- Remove pork to a cutting board.
- Reserve 2 cups juices from the crock and discard the rest.
- Shred the pork with two forks, removing any unwanted fatty bits, and return it to the crock pot.
- Add ½ cup BBQ sauce and 1 cup juices, tossing to coat. Add more juice if needed.
- Keep warm in the crock pot until ready to serve.
Oven Directions:
- Preheat oven to 325°F and follow directions above placing pork in a Dutch oven.
- Bake with the lid on for 3 hours, then remove lid for 1to 2 more hours or until the pork reaches 205°F degrees.
Notes
Serve a generous portion of pulled pork on a toasted bun with additional BBQ sauce on the side. Hawaiian style rolls are ridiculously good with this. Accompany with coleslaw, corn on the cob, and pickles for a perfect salute to end-of-summer cuisine.
Nutrition
Calories: 62kcalCarbohydrates: 15gProtein: 0.3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gCholesterol: 0.1mgSodium: 562mgPotassium: 83mgFiber: 0.3gSugar: 12gVitamin A: 80IUVitamin C: 0.2mgCalcium: 12mgIron: 0.2mg
Tried this recipe?Let us know how it was!