Root Beer Pulled Pork with BBQ Sauce
A fun twist on the traditional BBQ Pulled Pork Sandwich!
Servings 6 people
Equipment
- 1 Slow cooker
Ingredients
- 1 ½ to 2 lbs Boneless pork shoulder or butt roast
- 1 Yellow onion sliced
- 12 oz Root beer (regular, diet, or Zevia)
- 1 ½ cups Ketchup
- 6 tbsp Brown sugar
- ½ cup Water
- 2 tbsp Apple cider vinegar
- 1 ½ tbsp Worcestershire sauce
- 1 ½ tsp Dijon mustard
- 2 tsp Smoked paprika
- ¼ tsp Cayenne
- ¾ tsp Black pepper
- ¾ tsp Garlic powder
- ¾ tsp Onion powder
- 1 tsp Salt
- 1 package Buns for serving
- 1 Pickle for serving
Instructions
Prepping
- Slice onion and add to a freezer bag. Add pork roast and pour in root beer. Freeze.
- Whisk together ketchup, brown sugar, water, apple cider vinegar, Worcestershire sauce, dijon mustard, smoked paprika, cayenne, black pepper, garlic powder, onion powder, and salt for BBQ sauce. Pour into a separate freezer-safe container and freeze.
Cooking
- Place pork into the slow cooker frozen (no need to thaw). Cook on low for 10 hours.
- While pork is cooking, thaw BBQ sauce in the refrigerator.
- When pork is done, drain most of the liquid and shred meat.
- Return to the slow cooker and stir in BBQ sauce. Heat through.
- Serve on buns with pickles.