We often think of a slow cooker as an appliance to be enjoyed in the winter months, and it often becomes neglected when summer rolls around. If you think about it though, the slow cooker was made for summer living. Not only do you avoid too much heat in the kitchen from keeping the oven off, but you also can set it and forget it to enjoy summer days as they were intended — outside enjoying the sunshine. Clean-up is a breeze and can be made even simpler with slow cooker liners.
- 1 (4-pound) Boston butt or pork shoulder
- 1 (12-ounce) can or bottle root beer
- 1 (18-ounce) bottle your favorite barbecue sauce, plus extra for drizzling
- 6-8 sweet potatoes, scrubbed and pierced with a fork
- 1/3 cup olive oil
- Kosher salt
- Place pork in a slow cooker, and pour root beer on top. Cover and cook on low until pork shreds easily (approximately 8-10 hours).
- Preheat oven to 400°F.
- Shred pork with two forks, and drain root beer from slow cooker. Add barbecue sauce to the pork, and toss gently. Keep slow cooker on the warm setting while preparing potatoes.
- Rub sweet potatoes with olive oil, and sprinkle liberally with kosher salt. Do not wrap in foil to ensure crisp skin.
- Bake for 45 minutes to 1 hour, depending upon the size of potatoes.
- Let potatoes rest for 5 minutes, then cut a slit in the tops, and stuff with pulled pork.
- Drizzle with extra barbecue sauce, if desired. Serve immediately.