Pull out the slow cooker for this one.....

Root Beer Braised Pull Pork or Beef  Corn Muffin Sliders

I am  a huge fan of the slow cooker, and I know there are many busy people who love its convenience. I decided to take my root beer braised short rib recipe and spin in into root beer braised pulled pork. These came out great and would be a perfect choice for the Superbowl or an easy weeknight meal!
Begin with pork shoulder or chuck roast . Wash the meat and pat with a paper towel until it's completely dry. Trim off the fat cap and any other excess fat that you see.

Then, add a dry rub. I made mine with garlic powder, cayenne pepper, chili powder, paprika, salt, and brown sugar. You can make yours with any spice mixture that you choose. There are no rules, just experiment and see what you like. Leave this rub on the meat for at least 30 minutes before you add it to the slow cooker.

In the meantime, cut an onion in large chunks and put it on the bottom of the slow cooker. Add the pork or beef. Chop up a couple of cloves of garlic and sprinkle them on top. Add 12 ounces of  GF root beer, such as A&W to the slow cooker.  Make sure this is regular root beer, as diet root beer will not give you the same results, plus I don't believe in artificial sweeteners, so go for the real thing.

Cook the meat on low for approximately 6-7 hours. Remove it from the slow cooker and drain it from the cooking liquid. Shred the pork or beef with two forks, discarding the bones, the onion, and any fat or gristle you come across.

Fold in your favorite barbecue sauce to the shredded pork or beef. I make my own or use Sweet Baby Ray's. Then add the sauced-up meat back into the slow cooker and cook for another 30 min or so on low.

Serve on GF Corn Bread Muffins as an appetizer, or make it a meal with a side of Cole slaw, corn on the cob and baked beans.....

Corn Muffins:

2 tbs. butter, cut into 10 equal pieces
1 1/4 c. corn meal (Gluten Free)
1/2 c. brown rice flour
1 tsp. xanthum gun
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbs. cider vinegar and enough milk or soy milk to equal 2 cups
2 eggs

Preheat oven to 400
Add butter pieces to muffin tin, one piece into each muffin cup. Place in oven to heat up.
Mix all dry ingredients into a large bowl.
Measure out 2 tbs. cider vinegar into a 2 cup measuring cup, and then add milk until you get 2 cups. Pour milk mixture into another mixing bowl. Add eggs to milk and whisk thoroughly.
Add wet ingredients to dry ingredients and stir until well mixed.
Remove muffin tin from oven.
Scoop mixture into muffin tin, evenly to make 10 muffins. Be careful as tin will be hot and butter may sizzle. This will help create a crispy crust.

Make for 15-20 minutes. Tops will be golden and the middle will be firm but slightly springy to the touch.