Categories: Pork
Ingredients
- 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
Directions
-
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.