- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 can (12 ounces) root beer or cola
- 1 bottle (18 ounces) barbecue sauce
- 12 kaiser rolls, split
- Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 12 servings.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Root Beer Pulled Pork Sandwiches
"I have been making Root Beer pulled pork for years. Cheaper cuts of meat work great and, of course, save you money. I usually use a cheaper brand of Root Beer as well. I look for one with a strong Root Beer flavor. Dad's Root Beer works well, but WalMart's generic brand also works quite well. I love A&W, but don't use it for Root Beer Pulled Pork since it has a much milder flavor.I will take a 5 or 6 pound Pork Shoulder (Boston Pork Butt or whatever else regional name applies.... it doesn't come from the pork butt, however that is the name some use for it). I use 1/2 gallon or more of the Root Beer and the cooking time is quite variable depending on the temp setting of your slow cooker, but go with the lowest setting. I sometimes use a Rice Cooker on Low, but since it's "Low" is much higher than my Crock Pot I only cook it for about 2 1/2 to 3 hours tops in the Rice Cooker as opposed to 6 to 8 hours in the Crock Pot. I will sometimes add some ground Sage, Black Pepper, Powdered Garlic and Cajun Seasoning to the Root Beer.. but you don't have to add anything to the Root Beer.One Big CHANGE: Save 1/4 to 1/3d of the broth after the initial cooking and set it aside, dispose of the rest of the broth from the first cooking then place the pork on a cutting board and pull the pork by shredding it with 2 forks and cut out the fat and dispose of the fat at the same time. Place the pulled pork back into the now empty Crock Pot, add the 1/4 to 1/3d cup of reserved broth and your favorite BBQ sauce AND optionally add some chopped onions and cook on high for another 30 to 45 minutes then it is ready to serve. You could, if you wanted to, add some of the same spices you optionally added in the first cooking to this final cooking as well... especially the powdered garlic and black pepper.You may find, as many do, that it isn't even necessary to add the BBQ sauce since this stuff tastes terrific even without the BBQ sauce. You won't believe me on that point and neither did I until I cooked this up for my first time so I don't expect you to believe me until you try it. You might serve it that way and just have the BBQ sauce on the table so anyone can add it as they wish. Whether you add BBQ sauce or not on the final cooking I strongly advise that you taste the meat BEFORE you add the BBQ sauce and then come to a decision regarding adding or not adding BBQ sauce. You may be quite surprised. A little Root Beer does marvelous things to this pork.If you do add the BBQ sauce on the final cooking then you may find out that a single 18 ounce bottle is not enough to give you the final taste you are looking for so don't hesitate to add more BBQ sauce. Your choice of BBQ sauce can make or break this recipe should you decide to add the BBQ sauce to your final cooking so be extra careful and go with something you are familiar with and enjoy. You could always divide up the meat into 2 equal parts on the final cooking and use a different BBQ sauce for each of the 2 equal parts.I have been known on occasion to add a tablespoon or two of Cherry or Black Cherry extract to the final cooking for a little bit different flavor. Not something for everyone's taste.This is a great "Guy Thing" type recipe to make up for watching ball games on the Tube. Recipes don't get much easier than this one. My only cautions would be that if you don't add enough liquid (Root Beer) initially then you run the risk of burning the bottom side of the meat during the cooking and if you add too much liquid on the second cooking then you have to keep cooking on that final cook until the liquid has reduced down.You can try the same thing with cola drinks, Dr. Pepper or Pepsi..... but it won't taste near as good..... just my opinion. I have tried them all.Try this recipe. The predominant response after the first time someone makes Root Beer Pulled Pork is: "This is the easiest and BEST pulled pork I have ever made"."
"I agree with everyone else - this was super easy and had a nice flavor. I used regular hickory BBQ sauce and everyone loved it!"
"I was surprise that root beer and pork went go together. I love the great flavor and will make again."
"Everyone loved the great flavor. I will make again."
"I typically don't find root beer to add much flavor to a recipe. But this one is the exception! What an easy and delicious way to marinade pulled pork. I will be making this again and again!"
"This made a nice pulled pork sandwich on the sweet side. My kids love Root Beer and Pulled Pork, so they were curious to try this recipe and were not disappointed."
"Super easy and very tender! You can use whichever barbecue you like best. Great recipe -- I'll be making this again!"