Root Beer Pulled Pork

Total Time:
16 hr 15 min
30 min
12 hr 30 min
3 hr 15 min

8 to 10 servings

  • 5 pounds boneless pork shoulder, cut into 2- to 3-inch cubes
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 1/4 cup canola oil
  • 8 cups root beer
  • Day 1: Put the pork cubes in a casserole dish or baking sheet and rub them evenly with the salt and pepper. Cover in plastic and refrigerate for at least 12 hours.

  • Day 2: Preheat the oven to 325 degrees F.

  • Heat the oil in a large saucepan over medium-high heat. Sear the pork until golden brown on all sides; transfer to a good-quality, high-walled braising pan and pour in the root beer. Cover the braising pan with parchment paper and then aluminum foil.

  • Place the pan in the oven and set a timer for 1 hour. When the timer goes off, lower the heat to 275 degrees F. Cook for another 2 hours. When the timer goes off again, check the pork to make sure it pulls apart easily. Stick a fork in it and twist--if it pulls apart easily, you're good to go!

  • Let rest for about 30 minutes. Once cooled, take the pork out of the braising liquid and pull it for sandwiches.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: Rubbing the meat with salt and pepper the day before cooking is not necessary but will make the final product a lot better. The curing process allows for more flavor development during braising. This is a slow cooked labor of love, so take your time! That's how we do it!

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