Prep 10 hrs
Cook 11 hrs
When I know I won't have time to spend in the kitchen at the end of the day, I use my crock pot to do the work for me. Although it takes some time to shred the pork and then put it into the oven, it's so easy and well worth it. It's not a lot of fuss and my family thinks this is heaven. As my children called it, "Killer" and "Stupid good!"
- 18 ounces root beer
- 4 lbs pork shoulder (Boston butt)
- 24 -32 ounces favorite bottled barbecue sauce (I prefer Famous Dave's Sweet & Zesty)
- Line or spray with Pam a large crock pot and place roast inside.
- Pour the root beer over the top (it should come at least half-way up the roast).
- Cook on low for 8-10 hours and meat is falling off the bone.
- Remove from crock pot onto 9x13 pan (I use my pyrex).
- Preheat oven to 400 degrees F.
- Using two forks shred roast while still hot (don't let it cool down or it will be a lot harder to shred).
- Pour barbecue sauce over the top of meat and mix into meat.
- Place in hot oven and cook for 20-40 minutes (enough for the top and edges to start to brown a little extra.
- Remove from oven and serve on toasted buns or rolls (although you can use untoasted rolls, they fall apart easier).
Made this to take to a park-wide potluck, along with a large bag of freshly made (but bakery bought!) small buns! Couldn't toast 'em at the potluck, but no one seemed to mind, & this pulled pork was a big hit! Will be making this again, I know, & expect to freeze portions of it for our own future use! Definitely a keeper of a recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]