Total: 16 hours 15 min
Bake: 45 min
Yield: 8-10 scones
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
CHEF NOTES: You can also do this in a crock pot vs doing it in the oven. We also put slaw on it, which addes a crunch and is wonderful!
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