I also took the advice of others and used a 4 pound shoulder instead of the tenderloin. I doubled the root beer and the barbeque sauce because I doubled the size of the pork. For sauce - I used one bottle of Bulls eye hickory and one bottle of the sweet and tangy to balance each other out. When it was done, I removed the pork and pulled it into shreds with two forks, drained all of the liquid and returned the pork to the slow cooker and mixed in the barbeque sauce and let it go for another hour to let the sauce soak in. It was so good. I am definitely going to do this one again.
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I also took the advice of others and used a 4 pound shoulder instead of the tenderloin. I ...