(175b)
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Calculation
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4 pound boneless pork shoulder roast
12-ounce can root beer (I use natural root beer made with real sugar)
3 tablespoons minced garlic
16 ounces Best Ever Barbecue Sauce (OR your favorite bottled brand)
Freshly ground black pepper
2 to 3 packages Hawaiian rolls or other small slider buns
Instructions
Trim fat from pork and pierce all over surface with a knife. Place pork in slow cooker, pour root beer over top, and scatter garlic over surface, pressing into meat. Sprinkle liberally with pepper.
Cover and cook on low for 9 to 10 hours.
While pork is cooking, prepare barbecue sauce and broccoli slaw
Remove pork from slow cooker and place on cutting board. Discard fat, cut meat into chunks with a knife, and then shred chunks with two forks. Drain liquid from slow cooker and add shredded meat back to crock.
Stir in 2 cups barbecue sauce (or more, if desired). You may also add a splash of water if sauce seems too thick. Heat on low for 30 minutes to 1 hour or until heated through.
Serve pulled pork on Hawaiian rolls topped with Broccoli Slaw.
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Spanish
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Translation in progress.
Translated by Rafael Sierra
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