My brother first made this slow cooker 3-ingredient root beer pulled pork for a big spring game day when the yard was still a little muddy and everyone was tracking in their boots. He swore it was his “secret play” because no one believes such tender, sweet-and-savory pulled meat can come from only three simple ingredients. This is the kind of practical Midwestern cooking I grew up with: a good cut of pork, a familiar bottle of root beer from the corner store, and a thick, tangy barbecue sauce. Everything goes into the slow cooker in the morning, and by kickoff you’ve got a pot of fall-apart meat in a glossy, sticky glaze, ready to pile high on buns. It’s the sort of recipe you pass around the family, because it always works and it always feeds a crowd.
Serve the pulled pork heaped onto soft sandwich buns or slider rolls, with a spoonful of the thick cooking juices drizzled over the top. Around here we like it with classic Midwestern sides: creamy coleslaw (either on the side or right on the sandwich), potato salad, baked beans, or a simple pan of buttered corn. For game day, set the slow cooker on warm and let folks help themselves, keeping a bowl of pickles and a bottle of hot sauce nearby for those who like a little extra kick. Leftovers make wonderful nacho topping, baked potato filling, or can be tucked into quesadillas for a quick next-day meal.
Slow Cooker 3-Ingredient Root Beer Pulled PorkServings: 8-10
Ingredients
3 to 4 pounds boneless pork shoulder (Boston butt), trimmed of excess hard fat
1 (12-ounce) can root beer (not diet)
1 1/2 to 2 cups thick barbecue sauce, divided
Directions
Place the pork shoulder in the bottom of a large slow cooker, fat side up if there is a fat cap remaining. This helps keep the meat moist as it cooks.
Pour the can of root beer evenly over the pork. The liquid should come at least halfway up the sides of the meat; it will create steam and help tenderize the pork while adding gentle sweetness.
Spoon 1 cup of the barbecue sauce over the top of the pork, spreading it lightly so the surface is coated. Reserve the remaining sauce for later.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. The liquid will be bubbling around the edges and the meat will look deeply browned.
Once the pork is tender, turn off the slow cooker or switch it to the WARM setting. Carefully lift the pork out onto a large cutting board or into a wide, shallow bowl, leaving the cooking liquid in the slow cooker.
Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. The meat should pull apart easily and have a soft, stringy texture.
Ladle off and discard most of the excess fat from the surface of the cooking liquid in the slow cooker, leaving the darker, flavorful juices behind.
Return the shredded pork to the slow cooker, stirring it into the remaining cooking juices until well coated. Add the remaining 1/2 to 1 cup barbecue sauce, a little at a time, stirring until the pork is coated in a thick, glossy, sweet-and-savory glaze. You can add more or less sauce to reach your preferred level of stickiness and flavor.
Cover the slow cooker again and let the pork sit on WARM for 15 to 20 minutes so the flavors can meld and the sauce can thicken slightly around the meat. Serve straight from the slow cooker, keeping it on WARM during your gathering so the pork stays hot and tender.
Variations & Tips
If you like a smokier flavor, choose a hickory or mesquite-style barbecue sauce; for something more old-fashioned and tangy, go with a vinegar-based or mustardy sauce. You can also use pork loin instead of shoulder if you prefer leaner meat, but shoulder (Boston butt) will give you the most tender, pull-apart texture. For a slightly less sweet version, use only part of the root beer and top off with water, or choose a root beer that’s not overly sugary. To give the glaze a little kick without adding extra ingredients to the pot, simply set out hot sauce or crushed red pepper at the table so each person can adjust their own plate. Leftovers keep well in the refrigerator for several days and freeze nicely; rewarm gently in a covered dish with a splash of water or extra barbecue sauce to bring back that soft, juicy texture. For serving twists, try the pork over mashed potatoes, stuffed into baked sweet potatoes, or layered on tortilla chips with cheese for easy pulled pork nachos.
