Ingredients
1 kg pork shoulder roast
1 can (approx.) rootbeer
2 tablespoons dried minced onion
3/4 cup barbecue sauce (preferably something like “Honey Smoke”)
salt
Preparation
Trim visible fat from meat. Rub with onion and salt.
Place in slow cooker and add rootbeer till meat is half covered.
Cook on low for 7 hours or high for 3.5 hours. Turn over half way through.
After 7 hours, remove from slow cooker and pull meat apart with two forks.
Drain juice from slow cooker reserving 1/4 cup.
Return meat to slow cooker, add barbecue sauce and reserved juice.
Cook for another 1 hour at low or 30 minutes at high.
Serve on buns.
