This sweet, smokey pulled pork recipe will feed a lot of people! Luckily, the leftovers freeze well and make an excellent addition to many other dishes. For a richer flavor, try substituting in D'Olivo Black Currant Dark Balsamic.



5-6 lb pork shoulder roast

2 medium onions, chopped

4 cloves garlic, minced

1/4 cup D’Olivo Cara Cara Orange Vanilla White Balsamic Vinegar

1/4 cup D’Olivo Olive Wood Smoked Infused Olive Oil

2 teaspoons Yakima Applewood Smoked Sea Salt

1/2 teaspoon fresh ground Tellicherry Peppercorns

2 teaspoons smoked paprika

1/2 teaspoon dry mustard

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 cup brown sugar

12 oz root beer



Make a paste using D’Olivo Cara Cara Orange Vanilla Balsamic, D’Olivo Olive Wood Smoked Olive Oil, garlic, spices, and brown sugar. Generously rub paste on pork shoulder, coating evenly.

Place the chopped onions in the bottom of the crock pot and pour the root beer over them.

Settle pork shoulder, fat side up, in the crock pot on top of the onions.

Set crock pot to low and cook 6-8 hours, until fork tender.

Remove pork from crock pot. Place in a bowl and shred with two forks. Serve on your favorite buns topped with our Blueberry Balsamic BBQ Sauce and Maple Balsamic Baked Beans on the side. Use leftovers to make pulled pork pizza with our easy Black Pepper Pizza Dough recipe.

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