Root-beer Pulled Pork

Root-beer Pulled Pork

• 6-8 pound pork shoulder, usually the Boston butt, which is the top bar, rather than the picnic, which is the lower part (apparently can use pork tenderloin instead, but I have not done so)

• ~36 ounces of root beer (or often less, I've found) (any brand will work, I suggest a 2-liter for cheapness and so you can make sure you have enough)

• Large bottle (30+ ounces) of barbecue sauce

Place pork in slow cooker, poor root beer over it (the root beer doesn't need to cover it entirely, but should be enough to keep all of the pork relatively moist). Cook for 6-7 hours on low, or until pork shreds easily with a fork.

Drain, stir in BBQ sauce (I stir in about half of what I'd like, which allows personalization, and also drizzling sauce on top of the sandwich).

I suggest serving on a toasted lightly buttered hamburger bun (or similar bread product). First toast the bread, then place the (already warmed up if you've been keeping it in the fridge) pork, along with a drizzle of BBQ sauce in the toaster oven and toast briefly again).