When selecting a root beer for this recipe, I would suggest getting a good one. It is the foundational flavor of the sauce and so, just like with wine or beer, don't cook with what won't drink.
Prep time: 10 min
Cook time: 7-8 hrs
Ingredients:
3-4 lb bone-in pork shoulder20 oz root beer
1/2 t salt
1 T apple cider vinegar
1 T Worcestershire sauce
2 T honey
Directions:
Place your pork shoulder or butt in your slow cooker and pour on the root beer. Cover and cook on low for 7-8 hrs.When the pork is fork tender, remove from the liquid and place on a platter. Cover with foil or plastic wrap and let it rest while you build the sauce.
Strain the cooking liquid, you should have 3-4 cups, into a large measuring cup or bowl. Put the bowl in the freezer for about 5-10 minutes so that the fat on the top solidifies and can be easily removed, or you can use a gravy separator. Pour your reserved liquid a medium saucepan and bring to a simmer. Add the salt, vinegar, Worcestershire sauce, and the honey. Simmer, uncovered, until your sauce is reduced to about 1 cup.
Now it's time to pull the pork. If you would rather have chunks, you can always use a knife, but I prefer using a pair of forks to pull the pork into bite sized shreds. Once your pork is pulled to the right sized pieces, pour on the sauce and stir thoroughly, but gently, to combine.
Enjoy room temp or warm it up in your slow cooker for a nice hot lunch.
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