To start the preparation, it is necessary that the meat is at room temperature. Depending on the size of the piece, it is necessary to cut it to fit in the Slow Cooker. Once this is done, grease the meat with two tablespoons of olive oil using your hands to ensure that they are well covered.
In a bowl mix sea salt, paprika, garlic, onion powder and pepper. With this mixture cover the meat and let stand for 20 minutes.
While the meat rests, in another deep bowl, mix the root beer, 1/2 jar of Hunt's ® Original BBQ Sauce, the vinegar and the two tablespoons of remaining olive oil.
Cut the purple onion into quarters and place it on the bottom of the pot along with the mixture of beer and vinegar; place the meat on top without stirring, so that the mixture of powders with which it was left to rest, does not fall.
Cover the Slow Cooker and cook for 8 hours at low temperature or 4 at high. It is suggested to put it on the previous night so that it is ready the next day.
Once cooked the meat, remove it and remove the onion, the juices are reserved in a mold and the meat is drained. In a wide plate places the meat to be able to crumble it; with a pair of forks, separate the meat and then return it to the pot.
Add the rest of the bottle of Hunt's ® Original BBQ Sauce and if you want a little more humid the meat adds a little of the cooking juices. It depends on the taste you can add more sauce instead of juices.
To serve, it is suggested to toast the rolls and fill them with the meat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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