Root Beer Pulled Pork Sandwiches


  • 1 2-1/2- to 3-pound boneless pork sirloin roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 medium onions, cut into thin wedges
  • 4 cups root beer (32 ounces) divided
  • 2 tablespoons minced garlic
  • 1 cup chili sauce
  • 1/4 teaspoon Real Flavors Root Beer
  • 6 to 8 dashes hot pepper sauce (optional)
  • 2 to 4 tablespoons root beer or water (as needed)
  • Lettuce leaves (optional)
  • Tomato slices (optional)
  • 8 to 10 hamburger buns or kaiser rolls, split (and toasted, if desired)


Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add meat and cook until brown on all sides. Drain off fat. Transfer meat to cooker. Add onions, 1 cup root beer and garlic. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Meanwhile, combine 3 cups root beer and chili sauce in a medium saucepan. Bring to a boil; reduce heat. Simmer, covered, until mixture is reduced to 2 cups, stirring occasionally. Stir in root beer flavor and hot sauce. (Optional) Remove meat from cooker. Using a slotted spoon, transfer onions to a large bowl and discard cooking liquid. Using two forks, pull meat apart into shreds. Add shredded meat and sauce to onions; stir gently to coat. Transfer meat to a container; cover and chill overnight. Transfer meat mixture to a large saucepan. Reheat, covered, over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally. If necessary, add small amounts of root beer to keep mixture from sticking. Return meat mixture to cooker to keep warm. Serve when ready.

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