I found this recipe online and one of the ingredients caught my eye; root beer! I used a 1kg shoulder pork roast, a can of A&W Root Beer and half a bottle of Bull's Eye bbq sauce. Cooked the root beer and meat on low for 6 hours (skin side down) then drained and shredded the meat. Mix in BBQ sauce and serve on bread rolls. Make sure you don't trim the fat off the meat coz it's essential to keep the meat from ending up too dry.
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