Ingredients

• Root Beer BarBQ Sauce
  • 1 - 2 liter bottle Root Beer
  • 1-1/2 - cup apple cider vinegar
  • 1/2 - cup ketchup
  • 1/2 - cup yellow mustard
  • 2 - Tablespoon lemon juice
  • 2 - Tablespoon Worcestershire Sauce
  • 1 - Tablespoon Tabasco
  • 1 - teaspoon Kosher salt
  • 1 - teaspoon black pepper
  • 2 - Tablespoons cold unsalted butter
• Pulled Pork
  • 1 - 8 pound Pork Shoulder
  • 2 - heads garlic, cloves separated and peeled
  • Salt (to taste)
  • Pepper (to taste)

Directions

1. In a large saucepan over medium heat, reduce the root beer to 1 cup for about 1 hour. 

2. Add the Apple Cider Vinegar, Ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper. 

3. Stir well and simmer for twenty (20) minutes. 

4. Finish the sauce by whisking in the cold butter for extra body and flavor.

1. In a large roasting pan, place the pork shoulder, fat side up. 

2. Season well with salt and pepper to taste. 

3. Toss two (2) heads of garlic cloves that have been peeled, but put cloves left whole around the pork.

4. Cover well with heavy-duty aluminum foil. 
5. Slow cook in the oven until tender and falling apart and the internal temperature reaches 160 degrees. 
6. This should take about 6 to 8 hours. 
7. Remove from the oven and let the pork rest for 20 to 30 minutes. 
8. With 2 forks, pull apart the meat into small chunks. 
9. Toss with the root beer BBQ sauce and serve.