That'll do it. Slow roast the pork on low heat for six or eight hours as described by the OP, but no rub. Just salt and pepper, sprig or two of rosemary, loads of garlic and some sage. Lose the root beer and substitute a pale ale with a little stock. Once the piggy has been removed for shredding, dump the herbs and blitz the onions with the stock to make a gravy base. Spoon of that in the kraut while frying and a good splash over the roasted spuds on the side.
Fill a baguette with pig, mustard and fried kraut, shove a load of chips or roasted spuds on the side, bit of gravy and stand well back to avoid losing extremities to my rapidly moving dinner manglers.
Coming up for air, inbetween mouthfuls ?