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Some days you just need dinner to take care of itself. This is that recipe. You throw everything in the slow cooker in the morning, and by dinner time, you’ve got tender, flavorful root beer pulled pork ready to go on buns, nachos, tacos, or whatever sounds good.
This one is a family favorite at my house. My son-in-law is a big root beer fan, and the first time I made this for him, it was an instant hit. Now the whole family asks for it, even my granddaughter, and that tells you everything you need to know.
Why Everyone Loves This (You can change this up)
This root beer pulled pork is simple to pull together, big on flavor, and works for just about any occasion.
- Only 4 ingredients. Pork shoulder, rib rub, root beer, and barbecue sauce. That’s it. The slow cooker does all the work while you go about your day.
- The flavor is something special. The rib rub builds a savory, seasoned crust on the pork, and the root beer adds a sweet, slightly caramelized depth to the sauce that you just don’t get with plain water or broth.
- Made for a crowd. A 4-pound pork shoulder goes a long way. It’s a great option for game day, family gatherings, or any time you need to feed a lot of people without a lot of effort.
- Incredibly versatile. Pile it on buns, load it onto nachos, tuck it into tacos, or serve it over a baked potato. One batch, endless options.
- Make-ahead friendly. This actually gets better as it sits. Make it the day before and reheat it low and slow for an even easier meal the next day.
Ingredient You’ll Need
- Pork Shoulder (Boston Butt): This is the right cut for pulled pork. It has enough fat and connective tissue to break down over a long cook time and become tender enough to shred. Look for a boneless shoulder that looks lean and fresh. Trim any excess fat, but leave a little. You want some.
- Rib Rub: This is where the flavor really starts. My Rib Rub is what I use every time, and I keep it on hand for so many things. If you’d rather use a store-bought blend, just pick one you already love.
- Root Beer: One 12-ounce can is all you need. It adds a sweet, slightly vanilla-tinged flavor that works beautifully with the barbecue sauce. Most root beers are gluten-free, but check the label if that matters for your household.
- Barbecue Sauce: You’ll use some at the start mixed into the braising liquid, then more at the end to finish the pork. Use your favorite. I love KC Masterpiece Original or Kinder’s, and both are labeled gluten-free.
How To Make Crockpot Root Beer Pork
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Pork
If needed, trim any excess fat from the pork shoulder, leaving just a little behind. Score the surface in a criss-cross pattern. This helps the rub get into the meat and gives the seasoning somewhere to go.
Step 2 | Season Generously
Season all sides of the pork liberally with the rib rub.
I like to season the bottom first, place it in the slow cooker, then finish seasoning the top and sides. This way, the rub stays put, and you’re not losing any of it in the process.
Step 3 | Mix the Braising Liquid
In a large measuring cup, stir together half a cup of barbecue sauce with the full can of root beer until combined.
Pour this mixture around the base of the pork, not over the top. Pouring it around instead of over the meat keeps that seasoned crust right where it belongs.
Step 4 | Cook Low and Slow
Cover and cook on LOW for 8 to 10 hours without lifting the lid. Every time you open it, you’re letting heat escape and adding time to your cook.
You’ll know it’s ready when the pork is completely fall-apart tender. The target internal temperature for shredding is around 200°F to 205°F.
Step 5 | Shred the Pork
Remove the pork from the slow cooker and place it on a cutting board. Discard any large pieces of fat, then use two forks to pull the meat into shreds.
Step 6 | Finish and Serve
Drain the liquid from the slow cooker, then add the shredded pork back in.
Ladle in about two full scoops of the cooking liquid to keep things moist, then stir in 1 to 2 cups of barbecue sauce, or as much as you like.
Heat on LOW for 30 minutes, stirring occasionally, then serve it up.
How to Get Crispy Edges on Pulled Pork
Optional Step | Crisp It Up in the Oven
If you want a little caramelized texture on the edges, spread the shredded pork in a single layer on a rimmed baking sheet.
Place it under the broiler on high for 3 to 5 minutes, watching it closely. You are just looking for the edges to get a little crispy and caramelized, not dried out.
Pull it out, toss it back in the slow cooker with your sauce, and serve.
Easy Variations
- Soda swap: Dr. Pepper will give you the closest flavor, but Soda or Coke will also work as a substitute for root beer.
- Store-bought rub: No rib rub on hand? Use your favorite store-bought seasoning blend. Just make sure it’s one you already like the taste of.
- Add some heat: If you want it a little spicy, toss in 2 sliced jalapeños or a few pepperoncini peppers at the start of cooking for a kick.
- Brown the pork first: If you want a little extra color and depth on the outside, you can sear the pork in a hot skillet before it goes in the slow cooker. Cook time stays the same.
Gluten-free Root Beer Pulled Pork: This recipe is naturally gluten-free with a few label checks. Make sure your rib rub spices don’t have any hidden gluten additives. Look for a certified gluten free barbecue sauce. KC Masterpiece Original and Kinder’s are both labeled GF. Choose a gluten free bun for serving. Anyone with celiac disease should check every single label carefully, including the root beer.
Expert Tips for Easy Slow Cooker Pulled Pork
- Score the pork before seasoning. Those cuts in the surface give the rub more contact with the meat and help the flavor go deeper than just the surface.
- Season liberally. A pork shoulder is a big cut. Don’t be shy with the rub. You want it coated well on all sides.
- Pour the liquid around, not over. When you add the root beer mixture at the start, pour it around the pork, not on top of it. It’s a small detail that keeps your seasoning where you put it.
- Keep the lid on. This is not the time to check on things. Every time you lift the lid, you’re losing heat and extending your cook time.
- Know your slow cooker. Newer slow cookers tend to run hotter. Your pork might be ready closer to 7 or 8 hours. Older models may need the full 10. Use a meat thermometer and aim for an internal temperature of 200°F to 205°F for pork that shreds easily.
- Drain before saucing. Don’t skip draining the liquid before you add the barbecue sauce. Adding sauce directly to all that braising liquid will water it down and dull the flavor.
What to Serve With Root Beer Pulled Pork
A big batch of pulled pork needs some good sides, and Southern Coleslaw is always my first call. That cool, creamy crunch on top of a sandwich is hard to beat. If you want something with a little more personality, my Mexican Street Corn Coleslaw is a great twist that plays really well with the barbecue flavors.
Skillet Cornbread, Baked Beans, and Mom’s Southern Potato Salad are classic for a reason, and both belong on the table here. If you’re feeding a crowd, my Loaded Mashed Potato Casserole is always a hit. Don’t forget pickles and chips or fries on the side, especially if you’re setting up a game day bar.
SERVING: Set out the buns, put the sides on the table, and let everyone build their own. It’s that kind of meal.
Leftover pulled pork ideas: Beyond sandwiches, try it on nachos, in tacos, over cornbread muffins, over baked potatoes, or on top of mac and cheese for a game-day bowl situation.
Storage & Make-ahead
Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of the cooking liquid or extra barbecue sauce to keep it moist.
Make Ahead: This is a great make-ahead meal. Cook it the day before, let it cool, and store it with a little of the cooking liquid. Reheat on LOW in the slow cooker or on the stovetop. It actually tastes even better the next day.
Freeze: Pulled pork freezes well for up to 3 months. Let it cool completely, then store in freezer-safe bags or containers. Thaw overnight in the refrigerator and reheat low and slow.
Recipe FAQs
It’s best to stick with LOW for this one. Cooking on high essentially boils the pork, which changes the texture and can leave it tough instead of tender
A 4-pound boneless pork shoulder feeds about 8 people generously. You can go larger if your slow cooker fits it, just plan for a little extra cook time.
Yes. You can cook the pork in just the root beer and rub, then add sauce at the end, or skip it entirely and season the shredded meat to taste. It’s flexible.
Absolutely. A bone-in shoulder works great, and some people swear it adds even more flavor. Just discard the bone before shredding.
The meat should fall apart easily when you press on it with a fork. An internal temperature of 200°F to 205°F is the sweet spot for pulling and shredding.
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Crockpot Root Beer Pulled Pork
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Equipment
Ingredients
- 4 pound pork shoulder - boneless preferred – or boston butt
- 3 tablespoons rib rub
- 12 ounce root beer
- 16-18 ounces barbecue sauce - divided
- hamburger buns
Instructions
- Find a lean, nice-looking pork shoulder. If needed, trim excess fat. You want a little fat for flavor. Score the pork shoulder in a criss-cross pattern.
- Season liberally on all sides of the pork with rib rub and place it in the slow cooker.
- In a large measuring cup mix ½ cup of bbq with the root beer until well combined.
- Pour the root beer mixture around the pork shoulder into the bottom of the slow cooker (this keeps the seasoning on the roast).
- Cover and cook on LOW for 8-10 hours (or until fall-apart tender).
- Remove the pork from the slow cooker and place it on a cutting board. Discard the fat, then shred the meat with two forks (remove any bones if using a bone-in roast).
- Drain the liquid from the slow cooker and add the shredded meat back to the crockpot.
- Add back the desired amount of cooking liquid (I usually use about 2 full ladles) and stir 1-2 cups of barbecue sauce if desired (or the amount you like). Heat on LOW for 30 minutes or until heated through, stirring occasionally.
- Use in pulled pork sandwiches, topped with creamy coleslaw, pulled pork nachos, in tacos, and more!
Notes
- Know Your Slow Cooker: Cooking time really depends on your machine. Newer slow cookers run hotter and may be done closer to 7 to 8 hours. Older models may need the full 10. Always go by feel and temperature, not just time.
- Soda Swaps: Coke, Dr. Pepper, or beer all work in place of root beer.
- Internal Temperature: The pork is ready to shred when it reaches 200°F to 205°F. At that temp, it will fall apart easily with two forks.
- Pour Around, Not Over: Add the root beer mixture around the pork, not on top. This keeps your seasoning on the meat where it belongs.
- Drain Before Saucing: Drain the cooking liquid before adding your barbecue sauce so you get a saucy finish, not a watered-down one.
- Broiler Option: For crispy edges, spread shredded pork on a baking sheet and broil on high for 3 to 5 minutes before adding sauce.
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