This slow cooker 3-ingredient root beer pulled pork is exactly the kind of dish my southern uncle shows up with at every spring gathering. He plugs in the slow cooker on the counter, lifts the lid, and before you know it there’s a crowd with buns in hand and the pork is gone in minutes. The secret is how simple it is: just a big pork roast, a can of root beer, and your favorite barbecue sauce. The root beer tenderizes the meat and adds a subtle sweetness that tastes like it’s been babied all day over a smoker, but really the slow cooker does all the work. It’s perfect for Easter, graduations, or any big family get-together when you want something comforting, hands-off, and guaranteed to feed a crowd.
Pile the pulled pork high on soft hamburger buns or slider rolls and spoon a little extra sauce and juices over the top. It’s especially good with classic picnic sides like coleslaw (either on the side or tucked right into the sandwich), potato salad, baked beans, or corn on the cob. For a lighter plate, serve the pork over a bed of rice or roasted vegetables, or make pulled pork nachos with tortilla chips and shredded cheese. Set out pickles, sliced onions, and extra barbecue sauce so everyone can build their own perfect plate.
Slow Cooker 3-Ingredient Root Beer Pulled PorkServings: 12-16
Ingredients
4–5 lb boneless pork shoulder or pork butt roast, excess fat trimmed
12 oz can root beer (not diet)
2 cups thick, smoky barbecue sauce, divided (plus more to taste)
Directions
Place the pork shoulder in the bottom of a large slow cooker (5–7 quart size works well). If the roast is very thick, you can cut it into 2–3 large chunks so it cooks more evenly and fits better.
Pour the can of root beer evenly over the pork. The liquid should come at least halfway up the sides of the meat; this helps keep it moist and tender while it cooks.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–6 hours, until the pork is very tender and easily shreds apart with a fork. Longer, slower cooking on LOW usually gives the most tender, juicy meat.
Once the pork is done, use a large spoon or ladle to carefully skim off and discard some of the excess fat from the cooking liquid, if needed. You still want some of those flavorful juices left in the slow cooker.
Transfer the cooked pork to a large bowl or cutting board, leaving the juices in the slow cooker. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat.
Pour about 1 cup of the cooking juices from the slow cooker through a fine strainer (if you have one) and over the shredded pork to keep it moist and flavorful. Gently toss to combine.
Add 1 1/2 cups of the barbecue sauce to the shredded pork and mix until all the meat is evenly coated. Taste and add more barbecue sauce if you like a saucier, richer pulled pork.
Return the sauced, shredded pork to the slow cooker and stir it into any remaining juices. Spread it out in an even layer so you get those glossy, saucy mounds of meat. Cover and cook on LOW for another 20–30 minutes, just until everything is hot and the sauce has thickened slightly and clings to the pork.
Serve the pulled pork straight from the slow cooker while it’s steaming hot, with extra barbecue sauce on the side and buns or your favorite sides ready for everyone to help themselves.
Variations & Tips
For a slightly less sweet version, use only 8 oz of root beer and add an extra 1/2 cup of barbecue sauce at the end to balance the flavor. If you prefer a bit of heat, choose a spicy barbecue sauce or stir in a pinch of crushed red pepper flakes or a dash of hot sauce when you add the barbecue sauce to the shredded pork. For picky eaters, keep some of the shredded pork plain before you mix in the sauce, then let them add their own sauce or eat it simply with a little salt and pepper. You can also swap in pork loin if you want a leaner option; just be sure not to overcook it, as it can dry out more quickly than shoulder or butt. To stretch the meat for an even bigger crowd, serve it as sliders on small rolls or spoon it over baked potatoes or rice. Leftovers freeze well: cool completely, pack into freezer bags with a bit of extra sauce, flatten, and freeze for up to 3 months for an easy future meal.
