PULLED PORK WITH ROOT BEER BBQ SAUCE

1 (8 lb.) pork shoulder
salt and pepper
2 heads garlic, cloves separated and peeled
FOR THE ROOT BEER BBQ SAUCE:
1 (2 liter) bottle root beer
1 1/2 cups Heinz Apple Cider Vinegar
1/2 cup Heinz Ketchup
1/2 cup yellow mustard
2 Tablespoons lemon juice
2 Tablespoons Heinz Worcestershire Sauce
1 tablespoon Tabasco
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cold unsalted butter

Preheat oven to 225 degrees.

Place the pork shoulder, fat side up, in a large roasting pan and season well with salt and pepper to taste. Toss two (2) heads of garlic cloves that have been peeled, but put cloves left whole around the pork. Cover well with heavy duty aluminum foil.

Slow cook in the oven until tender and falling apart and the internal temperature reaches 160 degrees. This should take about six (6) to eight (8) hours. Remove from the oven and let the pork rest for 20 to 30 minutes.

With two (2) forks, pull apart the meat into small chunks. Toss with the root beer BBQ sauce and serve.

Root Beer BBQ Sauce:
Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one (1) hour.

Add the Heinz Apple Cider Vinegar, Heinz Ketchup, Heinz Yellow Mustard, lemon juice, Heinz Worcestershire Sauce, Tabasco, salt and pepper. Stir well and simmer for twenty (20) minutes.

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

Source: Heinz