Sweet and Savory Slow Cooker Pulled Pork

Recipe View Marinate the Pork: Place the pork shoulder roast in a large resealable plastic bag. Pour 1 cup of root beer over the meat, ensuring it's well coated. Squeeze out any excess air and seal the bag. Refrigerate for at least 6 hours, or preferably overnight. (6-12 hours)

Recipe View Prepare the Spice Rub: In a mixing bowl, combine 2 1/2 tablespoons of light brown sugar, 2 teaspoons of kosher salt, 1/2 teaspoon of ground black pepper, 1 1/2 teaspoons of ground paprika, 1/2 teaspoon of dry mustard, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic salt, 1/4 teaspoon of celery salt, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. (5 minutes)

Recipe View Apply the Spice Rub: Remove the pork from the marinade and pat it dry with paper towels. Generously rub the spice mixture all over the pork shoulder, ensuring it's evenly coated. Wrap the seasoned pork in plastic wrap and refrigerate for 30 minutes to 2 hours to allow the flavors to meld. (30 minutes - 2 hours)

Recipe View Prepare the Braising Liquid: In a separate bowl, whisk together the 1/3 cup of balsamic vinegar, 1 1/2 cups of root beer, 1 1/2 fluid ounces of whiskey, and 1/4 cup of brown sugar until the sugar is fully dissolved. (5 minutes)

Recipe View Sear the Pork: Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the pork from the refrigerator and sear it on all sides until a rich, brown crust forms. This step enhances the meat's flavor and texture. Aim for about 3 minutes per side. (12 minutes)

Recipe View Slow Cook: Transfer the seared pork shoulder to your 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, or until the pork is incredibly tender and easily shreds with a fork. (6-8 hours)

Recipe View Shred and Finish: Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any bones or excess fat. Remove all but 1 cup of the liquid from the slow cooker. Return the shredded pork to the slow cooker, stir in the 3/4 cup of barbecue sauce, and set the cooker to Low. Allow the pork to sit on Low for another 30 minutes to an hour, allowing the flavors to meld and the sauce to thicken. (30-60 minutes)

Recipe View Serve: Pile the Sweet and Savory Slow Cooker Pulled Pork high on your favorite hamburger buns and serve immediately. Enjoy!