Root Beer pork roast picnic. Root Beer Pulled Pork makes a standout nacho topper. Pile tortilla chips on a plate, and top with hot pork, shredded cheese and sliced jalapenos. Pork shoulder is a flavorful cut with plenty of fatty marbling throughout.
Return the pork to the pot, cover, and transfer into the oven.
Rub a generous amount of kosher salt and freshly ground black pepper over the pork, rubbing it into the slits.
Like pork butt, picnic shoulder benefits from long and slow cooking.
You can cook Root Beer pork roast picnic using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Root Beer pork roast picnic
- You need 4-5 lbs of pork picnic roast.
- You need 1 1/2 cans of root beer.
- Prepare of Seasoning.
- It's of Bbq.
In addition to slicing, it is great to cut up and use as stew meat and in chilis, like Pork Green Chili and Red Chile Pork Stew. Picnic shoulder can also be cooked whole and then served sliced, almost like ham. Fill a food-safe spray bottle with the other half can of root beer. Return the pork to the grill.
Root Beer pork roast picnic instructions
- Add all ingredients to crock pot.
- Cook on high for 6 hours or until pulls apart..
- Add bbq sauce to finish it off and enjoy on a slider.
- Enjoy!!.
In a small bowl, stir together salt, paprika, and peppers; rub all over pork. Pour enough root beer around pork to cover by three-fourths. In a large skillet brown roast in hot oil. Put in crock pot with garlic, onions and root beer. In a medium saucepan combine the rootbeer, chili sauce and garlic.
