- Ingredients:
- 3 lbs pork shoulder (boneless)
- 1 can (12 oz) root beer
- 1 cup barbecue sauce
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 6 hamburger buns
- Coleslaw (optional, for serving)
Directions:
- Place the pork shoulder in the Crock-Pot and pour the root beer over it.
- Add the sliced onion, garlic, smoked paprika, chili powder, salt, and pepper.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender and easily shredded.
- Once cooked, remove the pork from the Crock-Pot and shred it using two forks.
- Drain most of the liquid from the Crock-Pot, leaving about 1/2 cup. Return the shredded pork to the Crock-Pot.
- Stir in the barbecue sauce and mix well with the pork.
- Let the pork cook for an additional 30 minutes to absorb the flavors.
- Serve the pulled pork on hamburger buns, with coleslaw if desired.
Prep Time: 10 minutes | Cooking Time: 8 hours (on low) or 4 hours (on high) | Total Time: 8-10 hours | Kcal: 425 kcal | Servings: 6 servings
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