My little cousin, Amanda, recently graduated from high school last week. Well, I can't honestly say she's little, maybe little in height but no longer the little girl that I once remember. My uncle hosted a graduation potluck party in her honor, and I knew that these little sliders would be a perfect dish to bring. I wanted something that would keep warm throughout the day since it was an all day to night party! This recipe made plenty and everyone had a chance to enjoy my slow cooker pulled pork sliders. I loved the melody of the spice rub marinated with the root beer, it was definitely a good balance of sweet and savory on a roll.
Congrats Amanda, the tassel was worth the hassle!
Adapted from The Way the Cookie Crumbles
Spice Rub: Yield about 1+ cup
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon complete seasoning
2 tablespoons dark brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
6 to 7 pound boneless pork shoulder
12 ounce bottle of root beer (IBC)
2 cups barbecue sauce
In a separate bowl, mix the spice ingredients together.
In a large Pyrex 9x13 pan, place the pork shoulder inside. Sprinkle the rub over the pork shoulder with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the pork shoulder.
Wrap the pork shoulder tightly with plastic wrap and refrigerate for at least 3 hours. For an intense flavor - the roast may be refrigerated for up to 3 days.
When ready to cook, unwrap the pork shoulder and place into the crock pot. Add a bottle of root beer. Turn slow cooker to low and cook for 8 to 10 hours, until pork is fork-tender.
Check on pork shoulder midway cooking time, and rotate the meat. When meat is finished cooking, transfer the roast to a large bowl. Be careful when removing the meat from the crock pot, it should already be falling apart. Discard the root beer liquid from crock pot. Shred the pork with two forks or with your fingers. Discard any fat.
Place the shredded pork back into the crock pot, and add 1 cup of barbecue sauce and turn heat on low for another 30 to 40 minutes prior to serving. Serve on top of little hamburger buns/dinner rolls/Hawaiian bread with additional barbecue sauce.
(Costco had giant bottles of Lucille's barbecue sauce which was a perfect addition!)