Pork Dry Rub: Mix sugar, brown sugar, sea salt, black pepper, garlic powder, paprika, cumin, & chili powder together.
Coat the pork with the dry rub and put it in a zip bag. I usually leave this to marinade overnight, but it's optional. You can place it in the slow cooker right away if you want.
Tip: Use an oven bag to line the slow cooker for no clean up!
Put the pork in the bag.
Pour in the root beer.
Set the timer for 12 hours on low.
When it's done cooking, pour everything into a colander over a pot to drain the juices. Shred the pork with tongs (or forks).
Put the pork back into the slow cooker & set to "warm". Add some of the drained juices to it.
Add your favorite barbecue sauce(s). First I used some FunniBonz.
Then I added some Sweet Baby Ray's.
Mix the pork to coat all of it with the barbecue sauces.
Served on a round roll, topped with coleslaw & pickles.
- Pork Dry Rub:
- Brown Sugar
- Sea Salt
- Black Pepper
- Garlic Powder
- Chili Powder
- 1.0 3-4lb Pork Loin or Shoulder Roast
- 12.0oz Root Beer
- Barbecue Sauce (1 bottle)
- Rolls, optional
- Coleslaw, optional
- Pickles, optional