Slow Cooker Root Beer Pulled Pork Sliders with Creamy Broccoli Slaw {PLUS} Printable Super Bowl Drink Tags |

Slow Cooker Root Beer Pulled Pork Sliders

Slow cooker pulled pork is simmered in root beer and coated in a flavorful homemade barbecue sauce. It's especially tasty piled on sweet slider buns and topped with crunchy, creamy broccoli slaw.
Course Main Course
Cuisine American
Keyword root beer
Servings 24 sliders
Calories 147kcal
Author Samantha at Five Heart Home


  • 4 pound boneless pork shoulder roast
  • 12 ounces root beer I use natural root beer made with real sugar
  • 3 tablespoons minced garlic
  • 16 ounces Best Ever Barbecue Sauce OR your favorite bottled brand
  • Freshly ground black pepper
  • 2 to 3 packages Hawaiian rolls or other small slider buns


  • 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 9 to 10 hours.
  • While pork is cooking, prepare barbecue sauce and broccoli slaw
  • Remove pork from slow cooker and place on cutting board. Discard fat, cut meat into chunks with a knife, and then shred chunks with two forks. Drain liquid from slow cooker and add shredded meat back to crock. Stir in 2 cups barbecue sauce (or more, if desired). You may also add a splash of water if sauce seems too thick. Heat on low for 30 minutes to 1 hour or until heated through.
  • Serve pulled pork on Hawaiian rolls topped with Broccoli Slaw.


  • 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 the most tender meat, but if you don't have 9 to 10 hours to cook this recipe on low, you may cook it in half the time on high. However, be sure to heat in barbecue sauce at the end on low heat.
  • Depending on how much meat you put on each bun, this recipe should make between 2 and 3 dozen sliders.


Serving: 10g | Calories: 147kcal | Carbohydrates: 11g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 252mg | Potassium: 304mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg