This is what K. made for Sunday dinner. You can use a 3-5 lb. pork roast like my mom does, or make a smaller batch with 2 pork chops like we did.
Place pork (defrosted, if necessary) in the slow cooker.
Pour in enough root beer to cover the pork.
Add 1-2 tsp. garlic salt.Cook on low for 8-10 hours.
Move the pork to a plate.
Shred using two forks. Transfer to a bowl.
Add honey hickory barbecue sauce.
Fill rolls. Serve with a fruit or veggie
and leftover root beer.
The verdict: This recipe is great for entry level cooks. The most difficult parts were defrosting the pork and stirring in the barbecue sauce. Not all the kids loved it, but I think it's a keeper anyway.