With temperatures climbing, I’ve been trying to rely more on the slow cooker to keep the kitchen cool. I’m still learning the ropes—sometimes I overcook things or find that certain ingredients don’t translate well to a crock pot. That said, slow cookers are ideal for many meats, and when done right they deliver tender, flavorful results without much hands-on time.
One of my go-to easy recipes is this root beer pulled pork. The roast stays moist and tender, and the root beer combined with barbecue sauce creates a sweet-savory glaze that helps compensate for any dryness. It made plenty for my small family—enough for sandwiches, quesadillas, and quick reheated meals throughout the week.
Root Beer Pulled Pork Sandwiches
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Ingredients
- 3 lbs boneless pork butt roast
- 1 tsp salt
- ¼ tsp pepper
- 1 (12oz) can root beer
- 1 (18oz) bottle BBQ sauce
- 12 hamburger buns
Instructions
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Spray the inside of a crock pot with nonstick cooking spray. Season the pork roast evenly with salt and pepper and place it in the crock pot.
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Pour the can of root beer over the roast. Cover and cook on low for 6–8 hours, until the meat easily shreds with two forks.
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Remove the roast and shred the meat, discarding any excess fat. Reserve 1 cup of the cooking liquid from the crock pot and discard the remaining liquid. Return the shredded pork and the reserved cup of root beer liquid to the crock pot, then add the bottle of BBQ sauce. Stir well to combine and heat for about 30 minutes to meld the flavors. Serve warm on hamburger buns.
Notes
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