Prepare the pork: Remove the pork from the refrigerator. Rub with all over with salt and pepper. Let rest at room temperature for 2 hours.
Set it, don’t forget it: In a slow cooker on low heat, stir together the whisky, ketchup, mustard, root beer, garlic, thyme and peppercorns. Gently lower the pork into the slow cooker. Cook on low until fork tender, 6-8 hours.