Slow Cooker Root Beer Pulled Pork is quick and effortless to throw in the crock pot for an easy, make-ahead, family-pleasing dinner that's also perfect for game day, parties, or potlucks!
Hawaiian rolls, small slider buns, or regular-sized buns
Instructions
Trim fat from pork and pierce all over surface with a knife. Place pork in slow cooker, pour root beer over top, and scatter garlic over surface, pressing into meat. Sprinkle liberally with pepper. Cover and cook on LOW for 8 to 10 hours or until fall-apart tender.
OPTIONAL: While the pork is slow cooking, prepare the homemade barbecue sauce and the Broccoli Slaw (recipe below in NOTES).
Remove the pork from the slow cooker and place on a cutting board. Discard fat, cut meat into chunks with a knife, and then shred the chunks with two forks. Drain the liquid from the slow cooker and add the shredded meat back to the crock pot. Stir in 2 cups barbecue sauce (or more, if desired). You may also add a splash of water if the sauce seems too thick. Heat on LOW for 30 minutes or until heated through, stirring occasionally.
Serve pulled pork on slider or regular buns topped with optional Broccoli Slaw.
Video
Notes
Although it's leaner and more expensive, I sometimes use pork loin instead of pork shoulder if that's what I have on hand.
I prefer using natural root beer made with cane sugar (as opposed to high fructose corn syrup).
For slow cooker recipes, I usually use the type of fresh minced garlic that you buy in a big jar and store in the refrigerator. It's quick to toss into crock pot recipes and since it ends up cooking for so long, I don't notice the end result being any different than if I took the time to mince fresh garlic cloves myself. I also tend to add more garlic than called for when it comes to crock pot recipes.
Cooking on LOW is recommended for pork that turns out juicy and tender. If you don't have 9 to 10 hours to cook this recipe on LOW, however, you may cook it in about half the time on HIGH, understanding that it may dry out a bit. If doing so, be sure to reduce the heat to LOW when stirring in the BBQ sauce and reheating at the end.
Depending on how much meat you put on each bun, this recipe should yield between 2 and 3 dozen sliders.
TO MAKE THE OPTIONAL BROCCOLI SLAW:In a large bowl, whisk together ½ cup mayonnaise, ½ cup plain yogurt (OR sour cream), 2 tablespoons Dijon mustard, 4 teaspoons apple cider vinegar, ¼ cup sugar, and 1 teaspoon celery salt. Stir in 20 ounces broccoli slaw until well coated. Taste and add salt and pepper, as desired. Cover and refrigerate for at least 4 hours before serving.