Root Beer Pulled Pork Delight

Name: Root Beer Pulled Pork Delight
Total time: 905 min
Yield: 10
Ingredients: 1.5 kg bone-in pork shoulder roast; 240 ml root beer; 2.5 tbsp light brown sugar; 2 tsp kosher salt; 0.5 tsp ground black pepper; 1.5 tsp ground paprika; 0.5 tsp dry mustard; 0.5 tsp onion powder; 0.25 tsp garlic salt; 0.25 tsp celery salt; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp ground nutmeg; 80 ml balsamic vinegar; 360 ml root beer; 45 ml whiskey; 60 g brown sugar; 15 ml olive oil; 180 ml prepared barbecue sauce; 10 hamburger buns, split

This slow-cooked pulled pork recipe is a delightful blend of sweet and savory flavors. The pork is marinated in root beer, rubbed with warm spices, and slow-cooked in a root beer, balsamic vinegar, and whiskey sauce. It's then shredded and served on soft buns for a delicious meal.

905 min

easy

485kcal

calories

46g

carbohydrates

19g

fat

fiber

29g

protein

985mg

sodium

21g

sugar

Dinner Lunch Southern

Ingredients

1.5 kg bone-in pork shoulder roast

240 ml root beer

2.5 tbsp light brown sugar

2 tsp kosher salt

0.5 tsp ground black pepper

1.5 tsp ground paprika

0.5 tsp dry mustard

0.5 tsp onion powder

0.25 tsp garlic salt

0.25 tsp celery salt

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp ground nutmeg

80 ml balsamic vinegar

360 ml root beer

45 ml whiskey

60 g brown sugar

15 ml olive oil

180 ml prepared barbecue sauce

10 hamburger buns, split

Directions

Step 1

Place the pork shoulder roast in a large plastic bag and pour in 240 ml of root beer. Squeeze out the air, seal the bag, and refrigerate for 6 hours to overnight.

Step 2

In a bowl, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg.

Step 3

Remove the marinated meat from the bag, shake off the excess liquid, and rub the spice mixture all over the meat. Wrap the meat in plastic wrap and refrigerate for 30 minutes to 2 hours.

Step 4

In a separate bowl, combine the balsamic vinegar, 360 ml of root beer, whiskey, and brown sugar. Stir until the sugar dissolves.

Step 5

Heat the olive oil in a skillet over medium-high heat and sear the meat on all sides until it develops a brown crust, about 3 minutes per side. Transfer the seared meat to a slow cooker, pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.

Step 6

Remove the roast from the slow cooker, shred the meat with 2 forks, and discard the bones. Keep 240 ml of the cooking liquid in the slow cooker, and return the shredded meat to the cooker. Stir in the barbecue sauce and let it sit on Low until ready to serve. Serve the pulled pork on the split buns.

Step 7

Enjoy your Root Beer Pulled Pork Delight!