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4 lb boneless pork shoulder butt roast (optional: trim the excess fat)

12 oz. root beer

18 oz. bottle BBQ Sauce

1 teaspoon onion powder

1 teaspoon garlic salt

1 teaspoon Cajun seasoning

1 teaspoon smoked paprika

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1. Rub all of the dry seasonings on the pork so that it becomes evenly coated. (Optional: do this step the night before and leave uncovered in the refrigerator to marinate)

2. Place the pork butt roast in the slow cooker or instant pot with the fat side up

3. Pour the root beer into the slow cooker, not over the pork.

4. Pour half of the BBQ sauce over the pork.

5. Cover and cook the pork on normal heat setting for 8-10 hours, or until the meat is easily pulled apart.

6. Transfer the pork to a baking dish. Discard any large pieces of fat from the pork then shred it with two forks

7. Add the rest of the BBQ sauce to the shredded pork or serve it on the side.

8. Serve the shredded root beer pork on buns with a side of coleslaw.

Root beer BBQ sauce recipe

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1 tablespoon olive oil

1 tablespoon minced garlic

1 cup root beer

1 cup ketchup

¼ cup Worcestershire sauce

¼ cup (packed) light brown sugar

¼ teaspoon salt

⅛ teaspoon pepper

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1. Saute garlic in olive oil until browned

2. Stir in the liquids and brown sugar and bring to a boil. Simmer for 6-8 minutes while stirring occasionally

3. Remove from heat. Add salt and pepper, adjust to taste