About this recipe:This succulent pork is sweet, savoury and totally delicious. Shoulder pork is marinated, then cooked in a slow cooker with root beer, seasonings and barbecue sauce. When served in a burger bun - it's perfection on a plate.
1 (2kg) bone-in pork shoulder roast
250ml root beer
2 1/2 tablespoons light brown soft sugar
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground paprika
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
75ml balsamic vinegar
350ml root beer
3 tablespoons whisky
4 tablespoons dark brown soft sugar
1 tablespoon olive oil
175g prepared barbecue sauce
10 burger buns, split
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Place the pork shoulder roast into a large plastic bag, pour 250ml root beer over the meat and squeeze out all the air from the bag. Seal the bag closed and refrigerate 6 hours to overnight.
The next day, mix together the light brown soft sugar, sea salt, black pepper, paprika, mustard powder, onion powder, garlic salt, celery salt, cinnamon, ginger and nutmeg in a bowl.
Remove the pork from the marinade and shake off the excess. Rub the pork all over with the spice mixture, wrap in cling film and refrigerate for 30 minutes to 2 hours.
Mix together the balsamic vinegar, 350ml root beer, whisky and dark brown soft sugar in a bowl. Stir until the sugar dissolves.
Heat the olive oil in a frying pan over medium-high heat and sear the pork on all sides until the pork develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High and cook for 6 to 8 hours.
Remove the roast from the slow cooker and shred with 2 forks. Discard the bones and all but 250ml of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce and let sit on Low until ready to serve. Serve piled on buns.
AMAZING PULLED PORK RECIPE, I cooked this for friends one of whom told me that he didn't like pulled pork as it was dry, I made him eat his words! I had to sub/ change stuff as I didn't have everything, ginger beer for root beer and muscavado sugar instead of soft brown, didn't have any of the salts so added minced garlic and a bit of extra ginger as I like a bit of spice. Marinaded it for 8 hours, rub on for 3 hours then in the slow cooker overnight. Pulled it the next morning and left it in most of its juice, didn't bother with the bbq sauce, till the early evening when we warmed it thru on a griddle pan on the BBQ. FANTASTIC! Will definitely make this again! - 28 Jul 2013