Marmie'S Really Tender Crock Pot Pulled Pork

• 1 large pork butt
• 6 garlic cloves, slivered
• 2 tablespoons fresh basil
• 2 tablespoons fresh thyme
• 1/3 cup brown sugar
• 1/3 cup fresh ground black pepper
• 1 1/2 - 3 tablespoons salt (to taste, I like it on the heavier side)
• 1/4 cup paprika
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon Keen's dry mustard
• 16 -24 ounces root beer or 16 -24 ounces cola
• 3 -4 cups barbecue sauce (Marmie's Bar- B -Que Sauce or you own favorite sauce)

1. Poke butt evenly around surface with a small butcher knife creating 1/2 inch cuts to accomodate how many garlic slivers you have.
2. Stuff each hole with some fresh herbs and a sliver of garlic. (If you are not using fresh herbs use dry and incorporate them in the rub mixture instead.).
3. Mix remaining spice and sugar ingredients together and then rub all over the roast.
4. Save remaining spice.
5. Put roast in zip lock bag and refrigerate for at least 8 - 12 hours.
6. Remove from fridge and rub remaining spices onto the roast.
7. Place roast in covered crock pot for an hour or two, do not turn on yet.
8. Pour soda into crock pot along side of the roast so the spices are not washed offt the top of the roast and into the crock pot.
9. Cook on Medium for 8 - 12 hours untill tender.
10. It will not hurt to leave the pork in the crock pot on low for a good length of time if it is done early.
11. Remove pork from the broth and pull/shred apart with forks or fingers into chunks and place in casserole dish.
12. Slather with copious amounts of bar b que sauce.
13. Serve with fresh crusty buns, baked beans and salads.

pork butt, garlic, fresh basil, thyme, brown sugar, fresh ground black pepper, salt, paprika, cayenne pepper, mustard, root

Taken from www.food.com/recipe/marmies-really-tender-crock-pot-pulled-pork-384177 (may not work)