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Root Beer Barbecued Pulled Pork Root Beer Barbecued Pulled Pork  


Yields 4 to 6 servings

The chef recommends B's Sweet Success Maple Barbecue Sauce (recipe).

Use in Pulled Pork Sliders.

Ingredients

2 pounds fresh boneless pork butt (Trimmed of excess)
2 Tablespoons vegetable oil
1 teaspoon freshly ground black pepper, more to taste
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1 1/4 cups root beer
1 1/4 cups barbecue sauce

Instructions

1. Preheat oven to 325 F.

2. In bowl, mix together the pepper, kosher salt, cumin, thyme, sage, chili powder, paprika, mustard, and garlic powder.

3. Rub the pork with an even coating of the seasoning mix.

4. Heat the oil in a heavy ovenproof pot Dutch oven (the pork should fit snuggly in the pan). Over medium heat, sear the meat, browning well on all sides, about 4 minutes per side. Add the root beer (the liquid should come about 1/3 of the way up the meat), and cover the pot with a lid.

5. Place the pot in the oven and bake for 1 hour, then turn the meat over. Cover and continue baking until the meat is tender enough to shred, about 1 more hour.

6. In a large bowl shred the pork using 2 forks (you should have about 4 cups of shredded meat). Skim the fat from the pan juices, and stir in the pork and the barbecue sauce. Place pan uncovered in the oven, and bake until the juices thicken, about 30 minutes.
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