Root Beer-Braised Pulled Pork
 
Makes 8 to 10 servings
Ingredients
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons ground black pepper
  • ½ teaspoon ground red pepper
  • 1 (4- to 5-pound) Boston butt pork roast
  • 1 large yellow onion, sliced
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons ground black pepper
  • ½ teaspoon ground red pepper
  • 1 (4- to 5-pound) Boston butt pork roast
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 4½ cups root beer
  • 1¾ cups barbecue sauce
Instructions
  1. In a small bowl, stir together salt, paprika, and peppers; rub all over pork.
  2. Place onion and garlic in a 5-quart slow cooker, and top with pork. Pour enough root beer around pork to cover by three-fourths.
  3. Cover and cook on low until meat is tender, 6 to 8 hours. Remove pork from slow cooker, discarding cooking liquid. Shred pork with 2 forks, discarding fat and bone.
  4. Return pork to slow cooker, and stir in barbecue sauce. Cover and cook on low until very tender and heated through, about 1 hour more.
Notes
Kitchen Tip: If you want to make this in advance, stop at step 3, and refrigerate the pork for up to 3 days. Continue with step 4 when you’re ready to eat.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/root-beer-braised-pulled-pork-recipe/