There’s something irresistible about tender pulled pork infused with smoky spices and a hint of sweetness.

This Slow Cooker Root Beer Pulled Pork combines a bold spice rub, slow-cooked pork butt, and a tangy homemade barbecue sauce for the ultimate sandwich filling.

Why You’ll Love This Recipe

The slow cooker does all the work, producing melt-in-your-mouth pork.

Root beer adds subtle sweetness that balances the smoky spices.

The homemade sauce is rich, tangy, and perfectly coats the shredded pork.

It makes a crowd-pleasing dish for family dinners, game days, or parties.

What You’ll Need (Ingredient Highlights)

Pork butt is the ideal cut for pulled pork because it becomes tender and juicy after long cooking.

Paprika, chili powder, and cumin in the rub add smoky, earthy depth.

Root beer tenderizes the pork and provides a hint of caramel-like sweetness.

Apple cider vinegar brightens the sauce and balances richness.

Ketchup and brown sugar round out the sauce with tang and sweetness.

Pro Tips Before You Start

Rub the pork with spices and refrigerate overnight for maximum flavor.

Skim excess fat from the cooking liquid to keep the sauce rich but not greasy.

Use two forks to shred the pork while it’s still warm—it will pull apart easily.

Reserve some sauce on the side so guests can add extra to their sandwiches.

How to Make Slow Cooker Root Beer Pulled Pork

Step 1 – Prepare the spice rub

Mix paprika, brown sugar, chili powder, cumin, pepper, and salt in a small bowl.

Coat pork pieces thoroughly. Cover and refrigerate overnight.

Step 2 – Cook the pork

Place pork in a slow cooker.

Pour root beer over the top, cover, and cook on LOW for 8–10 hours until fork tender.

Step 3 – Shred the pork

Remove pork to a foil-lined sheet pan.

Shred into chunks, discarding excess fat. Let cool slightly.

Step 4 – Make the sauce

Strain the cooking liquid into a saucepan.

Skim fat, then reduce to 1 cup over medium-high heat, about 30–40 minutes.

Whisk vinegar, root beer, ketchup, and brown sugar in a measuring cup.

Add to reduced liquid and simmer 5–6 minutes. Stir in liquid smoke.

Step 5 – Finish the dish

Toss shredded pork with half the sauce.

Let rest 10 minutes to absorb flavors.

Serve on buns with extra sauce on the side.

What to Serve Them With

Serve on toasted Kaiser or hamburger buns.

Pair with coleslaw for a classic Southern-style plate.

Add pickles or jalapeños for a tangy, spicy contrast.

Variations / Substitutions

Substitute pork shoulder if pork butt isn’t available.

Use Dr Pepper or cola instead of root beer for a different flavor profile.

Make it spicy by adding hot sauce or cayenne to the rub or sauce.

Storage & Leftovers

Store pulled pork in an airtight container in the fridge for up to 4 days.

Freeze for up to 3 months in sealed bags or containers.

Reheat gently on the stovetop or in the microwave, adding a splash of sauce if needed.

FAQs

Can I cook this on HIGH instead of LOW?
Yes, but it’s best on LOW. If needed, cook on HIGH for 4–5 hours.

Do I have to use root beer?
Root beer adds unique flavor, but cola or Dr Pepper will work as substitutes.

Can I prepare the pork in advance?
Yes, shred the pork, store in sauce, and reheat before serving.

What’s the best way to shred pork?
Two forks work well, but shredding claws or a stand mixer on low speed also do the job.

Do I need liquid smoke?
It adds authentic barbecue flavor, but you can skip it if preferred.

Can I make this recipe spicier?
Yes, add cayenne pepper to the rub or stir hot sauce into the sauce.

Final Thoughts

This Slow Cooker Root Beer Pulled Pork is sweet, smoky, and full of flavor.

It’s a low-effort recipe that yields a big-batch meal perfect for gatherings or family dinners.

Once you try it, it will become a go-to recipe for your slow cooker rotation.