- 1 (4 pound) Boston butt pork roast
- 24 ounces (2 cans or bottles) root beer
- 9 ounces vinegar-based barbecue sauce (more or less, to taste)
- Place roast in a slow cooker (fat side up) and pour root beer over roast. Cook on low for approximately 6 hours, or until roast shreds easily with a fork.
- Drain off liquid. Remove and discard any bones or excess fat. Pull, shred or chop pork. Return to slow cooker and toss with sauce, coating evenly.
Adapted from The Comfort of Cooking