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Root Beer Barbecued Pulled Pork

Source of Recipe


From "B. Smith Cooks Southern-Style" by Barbara Smith



List of Ingredients



• 2 pounds fresh boneless pork butt
  
• 1 tsp freshly ground black pepper, more to taste
  
• 1 tsp kosher salt
  
• 1 tsp ground cumin
  
• 1 tsp dried thyme
  
• 1 tsp dried sage
  
• 1 tsp chili powder
  
• 1 tsp sweet paprika
  
• 1 tsp dry mustard
  
• 1 tsp garlic powder
  
• 2 Tbsp vegetable oil
  
• 1¼ cups root beer
  
• 1¼ cups barbecue sauce
  






Instructions



1. Preheat the oven to 325°F.
   
   
2. Trim the excess fat from the pork butt. In a small bowl, mix together the pepper, kosher salt, cumin, thyme, sage, chili powder, paprika, mustard, and garlic powder. Rub the pork with an even coating of the seasoning mix.
   
   
3. In a heavy ovenproof pot or small Dutch oven (the pork should fit snugly in the pan), heat the oil. Sear the meat over medium heat, browning on all sides, about 4 minutes per side. Add the root beer (the liquid should come about one-third of the way up the meat), and cover the pot with a lid.
   
   
4. 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.
   
   
5. Remove the pot from the oven. In a large bowl, shred the pork using two forks. You should have about 4 cups of shredded meat. Skim the fat from the pan juices, and stir in the pork and barbecue sauce. Place the pan uncovered in the oven, and bake for about 30 minutes, until the juices thicken. Serve immediately.
   
   Makes 4 to 6 servings.