Slow Cooker Root Beer Pulled Pork
As easy to make as it is to eat!
you're making mealtime meaningful.
For those who love a good pulled pork sandwich this recipe is for us! This savory sweet version of slow cooker pork uses root beer for a really hearty flavor profile. It’s kind of like using cola to baste a ham, except the root beer soda in this recipe really gets cooked into the pork over the course of many hours.
Like a lot of slow cooker recipes, if you have the time and patience it’s always better to cook the meat at the lower setting but for a longer time period. This really helps the meat stay tender.
But that’s about where the effort ends because this recipe is a really simple one where you dump most of the ingredients in the slow cooker, then let it cook. Once the pork is tender then reach in and carefully shred the pork and add some barbecue sauce and then stir it around. After that your only decision is which type of bun to put this pulled pork on!
You could also plate this pork over rice with a side of beans, too, though I’m partial to a pork BBQ slider with a bit of coleslaw or some pickles.
I love that the sweet, earthy flavor of root beer really kicks up the flavors of the BBQ sauce in this recipe. For even more of a flavor boost you could use one of the artisan root beers that comes in the glass bottles. It’s not only tasty, but it couldn’t be easier to make this tasty root beer slow cooker pulled pork!
Slow Cooker Root Beer Pulled Pork
Yield(s): Serves 10
15m prep time
9h cook time
368 calories
you're making mealtime meaningful.
Ingredients
- 4 lbs boneless pork shoulder
- 1 large onion, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 cups regular root beer (not diet)
- 1 1/2 cups barbecue sauce, plus more for serving
Preparation
- Chop pork into cubes. Combine pork, onion, salt, pepper, garlic powder, and root beer in slow cooker. Cook covered for 9 hours on low or high for 4-5 hours.
- Drain liquid from slow cooker. Shred pork using 2 forks. Add BBQ sauce and stir. Serve on slider buns with coleslaw or pickles or on tacos with your favorite fixins.
Recipe adapted from The Spruce Eats.