1 - 2 liter bottle Root Beer

1-1/2 - cup apple cider vinegar

1/2 - cup ketchup

1/2 - cup yellow mustard

2 - Tablespoon lemon juice

2 - Tablespoon Worcestershire Sauce

1 - Tablespoon Tabasco

1 - teaspoon Kosher salt

1 - teaspoon black pepper

2 - Tablespoons cold unsalted butter

1 - 8 pound Pork Shoulder

2 - heads garlic, cloves separated and peeled

Salt (to taste)

Pepper (to taste)

• In a large saucepan over medium heat, reduce the root beer to 1 cup for about 1 hour. 

• Add the Apple Cider Vinegar, Ketchup, Yellow Mustard, lemon juice, 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.

• In a large roasting pan, place the pork shoulder, fat side up. 

• 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 6 to 8 hours. 
• Remove from the oven and let the pork rest for 20 to 30 minutes. 
• With 2 forks, pull apart the meat into small chunks. 
• Toss with the root beer BBQ sauce and serve.