I adore bacon, ham is dandy, pork sausage = yum, but I have to say, a good pork roast ranks right up there on my list of carnivorous favorites. I love being able to throw it in my slow cooker and come home from church to meaty perfection. But what to do when you have to take dinner to church and have it sit in the kitchen there for 3 hours before eating? Cook it overnight, that's what.
I looked around on the internet for a bit and found a promising recipe on slowandsimple.com for Easy Pulled Pork Sandwiches. It called for rootbeer. What??? Rootbeer? You heard me. Go to the store and buy yourself a pork roast and some rootbeer. You'll thank me later. Here's my (slight, very slight) adaptation:
The Easiest Pulled Pork I Ever Made
(catchy title, right?)
5-6 pound pork blade roast bone-in (Boston) shoulder (that's what it said on the package)
2 liter bottle of A&W Rootbeer (sure, you could use something else, but why would you?)
BBQ sauce (I used Kraft Honey Hickory Smoke- because I had an open bottle in my fridge - but you could go much fancier)
Rub garlic salt on roast, then toss it in the crockpot. Pour rootbeer over the whole thing. I have to admit, it smelled a little weird at this point - I mean, come on - rootbeer and garlic? I cooked mine on high for one hour, then turned it to low for about 8 hours at which point it was literally falling off the bone - and smelled fantastic.
Lucky for me, my roast had strings holding it together so that I was able to lift it out of the crockpot and shred it, using two forks.