2-3 lb. pork roast
2 T. brown sugar
1 T. paprika
2 t. kosher salt
1/2 t. pepper
2 liter of Root Beer
Bottle of Sweet Baby Ray's BBQ sauce
Rinse the roast with water and pat dry with paper towel. Mix seasonings (brown sugar, paprika, salt, and pepper). Rub the seasoning mixture all over the roast. Heat a large skillet over medium high heat. Sear the pork roast on all sides then place in crock pot. Completely cover roast with root beer (you will not use the entire 2 L). Cover and cook on low for approximately 8 hours. Remove roast from crock pot and allow to cool enough until able to handle. Shred the pork into pieces, removing fat, and place into large bowl as you work. When done shredding all the meat, add BBQ to your desired level of sauciness. I also used some of the root beer broth to help moisten. This part is dependent on your own taste. Transfer from bowl to gallon size Ziploc bag. Lay flat in freezer.
Thaw completely. Transfer to glass dish and warm up in microwave or in large saucepan on stove top. Serve on hamburger buns.
*If you use a boneless pork loin roast, the meat will be harder to shred (although healthier). Fattier cuts will shred much easier.