My sister doesn’t cook as often as I do so when she said she had a recipe I should try, I knew it must be both easy and delicious, so it was time to get cooking. I made it once, and I was hooked! It is now one of my most popular recipes amongst my friends and feasters, and puts a smile on my guests faces every time!The best thing about this recipe is you only need three basic ingredients- pork shoulder, root beer and your favorite BBQ sauce. When it comes to BBQ sauce, I like to keep it simple and classic with Sweet Baby Ray’s original BBQ sauce! But BBQ is a matter of preference and whether you make your own, prefer Carolina style or Texas inspired, you really can’t go wrong.I highly recommend you plan to keep busy outside your house while this is cooking because I promise you- the smell is simply tantalizing after just a few hours!When I have planned far enough in advance, I typically whip up a spice rub of brown sugar, ancho chili powder, kosher salt, fresh cracked pepper, garlic powder, onion powder, thyme and a pinch of cayenne. You can use any pre-made rub but I just make my own. I put the rub on, wrap it tightly in plastic wrap and let it sit for up to 24 hours. (Be sure to put it on a plate or in a pan because it could get messy and leak once the rub starts to break down and do its thing.)Over the years, I have served this up a few ways, but my feasters (AKA neighbors & friends!) all agree, on potato rolls with tangy coleslaw is the way to go.
- any size pork shoulder (be sure it will fit in your crock pot!)
- 1-2 cans root beer
- 4 tbsp homemade or your favorite bbq dry spice rub (optional but recommended)
- 1 bottle of your favorite bbq sauce (I like Sweet Baby Rays original bbq sauce)
- Potato buns optional if making sandwiches.
If using a dry rub, rub meat all over, Wrap in plastic. Place onto a sheet pan (to catch leaks!) and place into refrigerator overnight.
Uncover and discard plastic wrap and place the meat into the slow cooker.
Pour enough root beer into the slow cooker until the meat is just covered. Turn onto low and cook for 6-8 hours or until meat shreds easily with a fork.
Drain the root beer. Discard the bones and excess fat. Shred the meat and return to the slow cooker.
Gently fold in just enough BBQ sauce to lightly coat the meat. Server immediately or keep on the warm setting for up to an hour.
Serve with buns, coleslaw and extra bbq sauce on the side.