My older brother has made this pulled pork for every single basketball watch party in March for as long as I can remember. Out here in the rural Midwest, we love recipes that can quietly bubble away all afternoon while everyone argues over brackets and bad referee calls. This one is as simple as they come: just a pork shoulder, a bottle of root beer, and your favorite thick, dark barbecue sauce. The slow cooker does all the work, turning that humble roast into a mountain of tender, glossy shreds that fall apart at the touch of a fork. It’s the kind of no-fuss, crowd-pleasing recipe that feels like it’s always been on the table, passed along from one game day to the next.
Pile the warm, saucy pork high on soft sandwich buns or crusty rolls, and spoon a little extra sauce from the slow cooker over the top if you like it messy. This pairs beautifully with classic Midwestern sides like creamy coleslaw, potato salad, baked beans, or a simple pan of corn casserole. For a lighter plate, serve the pork over a bed of shredded cabbage or rice with some pickles on the side. A bowl of kettle chips, a tray of raw veggies with ranch, and a cold pitcher of iced tea or lemonade will round out the spread for any watch party or casual family supper.
Slow Cooker 3-Ingredient Root Beer Pulled PorkServings: 10-12
Ingredients
4 to 5 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat
1 (12-ounce) can or bottle root beer (not diet)
2 cups thick, dark barbecue sauce, plus more to taste
Directions
Place the pork shoulder in the bottom of a large slow cooker, fat side up if there is a fat cap. If the piece is very large, cut it into 2 or 3 chunks so it fits in an even layer.
Pour the root beer evenly over the pork, lifting the meat slightly with a fork or tongs so some of the liquid runs underneath. The pork does not need to be fully submerged; it should sit in a shallow bath of root beer.
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 meat should almost fall apart when you poke it.
Once the pork is tender, turn off the slow cooker. Use a large slotted spoon or tongs to transfer the pork to a large bowl or cutting board, leaving the cooking liquid behind. Let the pork cool just enough to handle safely.
Use two forks (or your clean hands) to shred the pork into bite-sized pieces, discarding any large pockets of fat you come across. You want a loose pile of moist, tender shreds.
Carefully ladle off and discard most of the fatty cooking liquid from the slow cooker, leaving just a thin layer—about 1/2 cup—of the flavorful juices in the bottom.
Return the shredded pork to the slow cooker. Pour in 2 cups of barbecue sauce and gently toss the meat until it is thoroughly coated and glossy. If the mixture looks a little dry, add a splash more barbecue sauce until it is saucy but not soupy.
Cover and cook the sauced pork on LOW for another 20 to 30 minutes, just until everything is heated through and the flavors have melded. The pork should look like a mountain of dark mahogany shreds, glistening with thick sauce.
Taste and adjust the seasoning if needed by adding a bit more barbecue sauce for sweetness and richness. Keep the slow cooker on the WARM setting for serving, and stir occasionally to keep the meat evenly coated with sauce.
Variations & Tips
For a slightly smokier flavor, choose a hickory or mesquite-style barbecue sauce; for a sweeter finish, use a thick honey or brown sugar sauce. If your crowd likes a little kick, stir in a teaspoon or two of crushed red pepper flakes or a splash of hot sauce along with the barbecue sauce. You can also skim more of the fat from the cooking liquid before adding the pork back in if you prefer a leaner dish. To make this ahead, cook and shred the pork, mix with sauce, and refrigerate up to 2 days; rewarm in the slow cooker on LOW, adding a bit of extra sauce if it seems dry. Leftovers freeze well in smaller portions for quick sandwiches later. Serve the pulled pork on buns with coleslaw piled right on top for a classic sandwich, or spoon it over baked potatoes, macaroni and cheese, or rice for a hearty supper. If you only have a smaller roast, simply use enough root beer to come about one-third of the way up the side of the meat and add barbecue sauce to taste at the end.
