Ingredients

For Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper

For Barbecue Mop:
1 cup cider vinegar
½ cup water
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
1 tablespoon salt
2 teaspoons vegetable oil
½ teaspoon cayenne pepper

For Pork:
2 tablespoons oil
2 untrimmed boneless halves of pork shoulder (about 6 pounds total weight)
1 jar Here's to the Cook! Root Beer BBQ Sauce (or add to taste)
12 soft hamburger buns, warmed

Cooking Steps

For Dry Seasoning Rub: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)

For Barbecue Mop: Mix all ingredients in bowl. Set aside until ready to use.

For Pork: Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.

Heat oil in a large frying pan over medium heat. Add pork and brown on all sides. Place pork in crock pot and cover with barbeque mop. Cook covered 8 to 10 hours on low heat or 5 to 6 hours on high.

Remove pork from crock pot, transfer pork to baking sheet and discard Barbeque Mop. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork.

Return pork to crock pot and add Here's to the Cook! Root Beer BBQ Sauce. Spoon pork onto bottom halves of buns and serve.

Makes 12 servings.