Slow-Cooked Root Beer Pulled Pork

Place the pork shoulder roast inside a large, sealable plastic bag to keep it moist and flavorful. Next, pour 1 cup of root beer over the roast, ensuring that the meat is completely covered. Seal the bag tightly to prevent any air from entering and refrigerate it for at least 6 hours or overnight.

The following day, combine the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl. This spice blend will add depth to the pork roast.

Carefully remove the meat from its marinade, shaking off any excess. Then, rub the entire roast with the spice mixture, making sure it's evenly coated. Wrap the meat in plastic wrap and refrigerate for 30 minutes to 2 hours, allowing the flavors to meld together.

In a separate bowl, whisk together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar until the sugar is fully dissolved. This sweet and tangy sauce will add a rich flavor to the pork roast.

Heat some olive oil in a skillet over medium-high heat and sear the meat on all sides until it develops a nice brown crust, about 3 minutes per side. Transfer the seared meat to a slow cooker and pour the balsamic vinegar-root beer mixture over it. Set the slow cooker to High heat and cook for 6 to 8 hours, allowing the meat to become tender and fall-apart.

Once the roast is cooked, remove it from the slow cooker and shred it with two forks. Discard any bones that may have formed during cooking, leaving only about 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker and mix it with some barbecue sauce. Let it sit on Low heat until you're ready to serve, allowing the flavors to blend together.

Finally, serve the shredded pork roast piled high on buns.