Ingredients
lb. boneless pork shoulder roast
1 12-oz. bottle or can, plus 1 c. root beer, divided
1 c. ketchup
2 c. packed light brown sugar
2 tbsp. molasses
1/4 c. Worcestershire sauce
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. onion powder
12 brioche sandwich rolls
Bread and butter pickles, for serving
Preparation
Step 1In a large slow cooker, combine pork and 12-oz. bottle root beer. Cook on high until pork is very tender and shreds easily with fork, 5 to 6 hours.Step 2Make the barbecue sauce 30 minutes before serving. In a medium saucepan over medium-low heat, whisk together remaining 1 cup root beer, ketchup, sugar, molasses, Worcestershire sauce, lime juice, garlic powder and onion powder. Simmer until the flavors meld and the sauce reduces slightly, 8 to 10 minutes.Step 3If there is a lot of excess liquid in the slow cooker, drain the pork before shredding. Using two forks, shred the pork. Add about 3/4 of sauce to the meat and mix until pork is evenly coated. Step 4Scoop pork onto bottom halves of brioche buns, then garnish with pickles and more sauce (if desired) before topping with top brioche halves.
