This zesty pulled pork dish is infused with the unique flavors of root beer and a blend of savory spices, then slow-cooked to perfection. Serve it on buns for a delightful meal.
Ingredients
1 piece pork shoulder
1 cup root beer
1 cup light brown sugar
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup balsamic vinegar
1/4 cup whiskey
1 cup barbecue sauce
2 tablespoons olive oil
Method
Start by placing a pork shoulder into a large zip-top bag and pour in a cup of root beer. Remove as much air as you can, seal the bag, and let it marinate in the refrigerator for a minimum of 6 hours or overnight for the best flavor.
The next day, prepare a spice mix by combining light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a mixing bowl.
Once marinated, take the pork out of the bag and shake off any excess liquid. Generously coat the pork with the spice mix, wrap it in plastic wrap, and refrigerate for 30 minutes to 2 hours to enhance the flavors.
In a separate bowl, whisk together balsamic vinegar, 1.5 cups of root beer, whiskey, and brown sugar until the mixture is well combined and the sugar has dissolved.
Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until a rich brown crust forms, about 3 minutes per side. Transfer the seared pork to a slow cooker and pour the balsamic-root beer mixture over it. Cook on High for 6 to 8 hours.
Once the cooking time is up, remove the pork from the slow cooker and shred it using two forks. Discard any bones and drain excess liquid, leaving about 1 cup in the slow cooker. Return the shredded pork to the cooker, stir in barbecue sauce, and let it warm on Low until you're ready to serve. Enjoy the pulled pork piled high on buns.
