4 Ingredient ROOT BEER PULLED PORK in a Slow Cooker

I feel like I need to explain myself... I can Grill.  I can smoke and BBQ.   There is nothing like a Summer BBQ with pulled pork!  But Sometimes (like now when my smoker is covered in snow), a hint of summer BBQ out of my Crock Pot is still something special!

Special but amazingly easy.  Sure, it is called a slow cooker and this does take time.  But the time is hands off cooking.  Eight hours when you don't touch your meat... Shirley you can do that...  My apologies, I am writing this up while watching Airplane!, I will try to be nice...

EASY, like I said, only 4 ingredients.  You could certainly make your own BBQ Rub  but every grocery store or BBQ specialty store sells prepackaged Rub.  And of course those same stores have dozens of BBQ sauces for sale (Or make your own... I even have a post for making a sweet BBQ Sauce that goes wonderfully with this pork,

BUT, as I said... Let's talk easy.  There is only one tricky part to this recipe  That is to trim the hard fat from the pork shoulder.  It is easy to spot, it feel hard.  Just slice it away, leaving a tiny tiny bit.  This fat is on the outside of the shoulder and is easy to get out.  Sharp knifes always work best.  this also helps to get the rub into the meat.

As to differences between a smoked BBQ Pulled Pork and the slow cooker... Well, you do lose that smokey flavor.  You lose the texture of the "bark" that forms on a smoked pork shoulder.  But the taste from the rub is there.  If you are not ready to BBQ... or like me, too much of a weenie to grill in the snow, you will LOVE this recipe.

Easy... Filled with Flavor, and enough to feed an army!

And did I say easy???  Shirley this will become a favorite!

OK... Here's what I did...

4 Ingredient
ROOT BEER PULLED PORK in a Slow Cooker

Ingredients

• 1 - Four to five pound Pork Shoulder (Pork Butt)
• 3/4 Cup BBQ Rub (store bought mix or make your own)
• 1 Bottle (12 Ounce) Root Beer (please, NOT diet)
• 1 to 2 Cup(s) Your Favorite BBQ Sauce (Store Bought or Make Your Own)

Cooking Directions

1. Trim the "Hard" fat off of the Pork Shoulder. The soft fat will render and flavor the pork. The hard fat will never soften.
2. Rub the BBQ Rub all over the pork shoulder. Rub, do not sprinkle. You want all of the rub to season the pork. Rub it in good!
3. Wrap the seasoned shoulder in cling wrap and allow to sit for one hour.
4. While your pork is resting, Pour the Root Beer into your slow cooker, set on Low to warm the soda during the rest time. Unwrap the pork shoulder and put into the crock pot. The root beer will rise a couple of inches, about half way up the pork.
5. Cover with a lid and allow to cook covered (no peeking) for 8 hours.
6. After 8 hours, use a digital thermometer and check the internal temperature. You want to cook the meat until the thickest part reads 195 degrees.
7. As needed, cover and continue to cook until 195 degree temperature has been reached. This is Very Important, continue cooking until proper temp of 195 degrees.
8. Remove the pork from the cooker. Discard the juices, allow the meat to rest for 20 minutes. Then shred with a couple of fork. The meat should pull apart effortlessly.
9. Return the meat to the slow cooker (no juices now). Add the BBQ sauce as you like it... More if you want a "wet" Sandwich, more if you just want the meat coated.
10. Serve on a bun with Provolone Cheese and Dill Pickles and ENJOY!
11. BTW, Leftovers freeze easily (Freezer bag, squeeze out as much air as possible). SO you can ENJOY more in a month!