Root Beer Pork Butt in the Crockpot

If you're looking for a budget friendly meal that can feed your family more than once, this Root Beer Pork Butt is one of my favorites. I recently found an 8 pound pork butt for just $18 and turned it into three completely different meals: pulled pork over rice, Root Beer Pulled Pork Patty Melts, and loaded pulled pork nachos. Recipes like this are exactly why I love my crockpot. You spend just a few minutes putting everything together, and it rewards you with tender, flavorful meat that can stretch into several easy dinners.

Don't let the root beer fool you. It doesn't make the pork taste sweet or like soda. Instead, it adds just enough sweetness to balance the smoky barbecue sauce while helping create an incredibly rich cooking liquid. As the onions slowly cook, they practically melt into the sauce, giving the pork even more flavor.

One of the biggest mistakes people make when cooking a pork butt is pulling it out too early. While pork is safe to eat once it reaches an internal temperature of 145°F, it won't be tender enough to shred until it reaches between 195°F and 205°F. That's when all of the connective tissue has broken down, leaving you with juicy, fall apart pulled pork. If your pork feels tough, don't worry. It simply needs a little more time.

This recipe is written for a 3 to 6 pound pork butt. If you happen to find a larger one on sale like I did, simply double the ingredients and allow additional cooking time until the pork reaches the proper internal temperature.

Ingredients

• 1 (3 to 6 pound) pork butt

• Salt and black pepper, for seasoning the pork

• 3 medium onions, sliced into half moons

• 3 to 4 cloves garlic, minced

• 12 ounces Barq's Root Beer

• 1 cup barbecue sauce

• 1 teaspoon liquid smoke

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

Directions

1. Rinse the pork butt under cool water and pat it completely dry with paper towels. Trim off the fat cap if desired, then generously season every inch of the pork with salt and black pepper.

2. Place the pork butt into the crockpot with the fat side facing up.

3. Add the sliced onions and minced garlic around the pork.

4. Pour the Barq's Root Beer and barbecue sauce over the pork.

5. Sprinkle in the liquid smoke, smoked paprika, onion powder, garlic powder, salt, and black pepper.

6. Cover and cook on high for about 6 hours, or until the pork reaches an internal temperature of 195°F to 205°F. Cooking time may vary depending on the size of your pork butt and your slow cooker.

7. Carefully remove the pork from the crockpot and place it on a cutting board or large platter. Remove and discard the bone.

8. Shred the pork using two forks, then return the shredded meat to the crockpot. Stir well so the pork is coated in all of the flavorful cooking juices.

9. Taste and adjust the seasoning with additional salt and pepper if needed before serving.

Serve over steamed rice, on toasted buns, in patty melts, piled onto nachos, or on top of baked potatoes. Leftovers store beautifully in the refrigerator for up to 4 days and freeze well for up to 3 months.

This recipe proves that delicious meals don't have to be expensive. With just a few pantry staples and a slow cooker, you'll have tender pulled pork that can become several completely different dinners throughout the week. It's one of those recipes you'll find yourself making again and again, especially when you catch a pork butt on sale.