Crockpot Root Beer Pulled Pork

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Crockpot Root Beer Pulled Pork

This slow cooker root beer pulled pork starts with a pork shoulder rubbed with a flavorful rib rub, then braised low and slow until it's fall-apart tender. The root beer adds a subtle sweetness and a slightly caramelized depth to the sauce, making this one stand out. 5 minutes of prep, a handful of ingredients, and the slow cooker does the rest.

Author: Nikki Lee

Servings: 8 servings

Prep Time 5

Cook Time 8

Total Time 8 5

Equipment

6-quart slow cooker

Ingredients

▢ 4 pound pork shoulder boneless preferred - or boston butt
▢ 3 tablespoons rib rub
▢ 12 ounce root beer
▢ 16-18 ounces barbecue sauce divided

For Serving

▢ 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

Gluten-Free Root Beer Pulled Pork: Use a certified GF barbecue sauce and Rib Rub - check all labels carefully, including the root beer and rib rub. KC Masterpiece Original BBQ Sauce and some Kinder's Brand sauces are labeled gluten-free.

TIPS:

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.

Nutrition

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