Secret Ingredient Pulled Pork

Just like adding beer to your beef pot roast, root beer (A&W is my favourite) does the trick here as it has:
1. Carbonation to tenderize.        2. Sugar to caramelize.           3. A rich taste to flavourize.

Some of you may scoff at the suggestion of adding pop to your lovely cut of piggy- but I guarantee trying something new will pay off.
I always hear the argument “well we have always done it this way”, and although our roots are important, we cannot become slaves to tradition. Long ago the precedent was eating your meat raw. Then, as we saw in the psedo momentary film ‘quest for fire’ which scarred me in grade 10 history class- they found they could cook shit, as well as do it missionary style.

SUPER EASY VERSION: Use store bought sauce such as Diana’s Chicken & Rib Sauce.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 lbs boneless pork roast
  • (butt or shoulder best)
  • 1 med. onion, chopped
  • 1 cl garlic, crushed
  • 2 – 3 cans root beer
  • Crushed black pepper
  • Coarse Sea Salt or Kosher Salt


  • 1 tablespoon garlic powder
  • 1 tb brown sugar
  • 1 tb dry mustard
  • 2 ts course salt
  • 1 tb jerk spice
  • 2tsp of dried chili flakes

Mix together spice rub ingredients and rub into roast and marinade 1 -8hrs. brown pork then sauté onion and garlic. Cover pork with root beer and season with salt and pepper. Roast for 6 hours at 300 (lid off for last hour).

Barbecue Sauce

  • ½ tablespoon butter
  • 1 med. onion, sliced
  • 1 cups cider vinegar
  • 2 tbs yellow or brown mustard
  • 2 tsp. mustard powder
  • 3 tbs Worcestershire
  • ¼ cup  bourbon or whiskey
  • 1.5 cups ketchup
  • 1/2 cup packed brown sugar
  • 2 garlic cloves, minced
  • 2 tsp. hot sauce
  • salt and pepper
  • 3 tb paprika

Cook onion in butter, combine all ingredients with onion in pan. Simmer gently, stirring, for 10 -25 min until slightly thickened.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 5 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. Serve on buttered, toasted buns.