Recipes Main Dishes Pork Pulled Pork Sweet and Savory Slow Cooker Pulled Pork 4.6 (279) 218 Reviews 12 Photos This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone! Submitted by strayredbolt Updated on March 25, 2024 Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 20 mins Cook Time: 6 hrs 15 mins Additional Time: 8 hrs 30 mins Total Time: 15 hrs 5 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 (4.5 pound) bone-in pork shoulder roast 1 cup root beer 2 ½ tablespoons light brown sugar 2 teaspoons kosher salt ½ teaspoon ground black pepper 1 ½ teaspoons ground paprika ½ teaspoon dry mustard ½ teaspoon onion powder ¼ teaspoon garlic salt ¼ teaspoon celery salt ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ⅓ cup balsamic vinegar 1 ½ cups root beer 1 ½ fluid ounces whiskey ¼ cup brown sugar 1 tablespoon olive oil ¾ cup prepared barbecue sauce 10 hamburger buns, split Directions Place the pork shoulder roast into a large plastic bag, pour 1 cup of 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 sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl. Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours. Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves. Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat 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 1 cup 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. I Made It Print 437 home cooks made it! Nutrition Facts (per serving) 485 Calories 19g Fat 46g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 485 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 32% Cholesterol 81mg 27% Sodium 985mg 43% Total Carbohydrate 46g 17% Dietary Fiber 2g 5% Total Sugars 21g Protein 29g 57% Vitamin C 1mg 1% Calcium 100mg 8% Iron 3mg 15% Potassium 447mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.