This is an easy (but not quick) recipe for pulled pork. It takes just a few ingredients – a Boston Butt (I prefer bone in), an onion, some salt and a bottle of Abita Root Beer. I love the taste of Abita’s Root Beer but, even more importantly, that it is made with cane sugar and not high-fructose corn syrup.
Slow Cooker Root Beer Pork Butt
6 lb Boston butt
1 tablespoon coarse salt
1 large onion, quartered
bottle root beer
Place the onion quarters in the bottom of your slow cooker. Cut off most of the visible fat off the outside of the pork and sprinkle with salt. Place it on the onion layer. Pour over a bottle of root beer.
Set your slow cooker on low and cook for 7 to 10 hours, depending on how hot your slow cooker gets. The pork is done when it reaches 200 degrees F. Remove from liquid and place on a rimmed pan for 20 minutes to cool slightly before pulling apart. Discard the liquid and solids left in the slow cooker.
Serve on buns with root beer bbq sauce (recipe follows) or any favorite barbecue sauce.
Continuing the root beer theme, I’m posting changes to my favorite homemade bbq sauce. This is a rich and spicy sauce that goes well with roast beef as well as pulled pork.
Root Beer BBQ Sauce
1 medium onion, chopped fine (about 1 cup)
1 cup ketchup
¼ cup Worcestershire Sauce
1 teaspoon granulated garlic
1 teaspoon salt
2 tablespoons vinegar
1 12 ounce bottle root beer (I prefer Abita)
¼ cup brown sugar, packed
½ teaspoon hot sauce – I used Louisiana hot sauce
Mix all ingredients together in a saucepan over medium heat and bring to a boil. Keep at a boil for about 15 minutes until reduced and thickened.
Remove from heat. Pour into a jar and store in the refrigerator for several months or use immediately.