There are some recipes that earn a permanent place at every gathering, and this 3-ingredient root beer pulled pork is one of them. It has that good old Midwestern potluck magic: simple pantry staples, hardly any fuss, and a big, hearty payoff that feeds a crowd without wearing out the cook. The root beer helps tenderize the pork and gives it a mellow sweetness that melts right into the barbecue sauce, making a rich, saucy filling that tastes like it simmered all day with a whole lot more effort than it really did.
This pulled pork is mighty fine piled onto soft sandwich buns with a scoop of coleslaw, but it also goes well with baked beans, potato salad, macaroni salad, or a simple tray of pickle spears and kettle chips. For game day, I like to set out buns, sliced onions, extra sauce, and a bowl of slaw so folks can build their own sandwiches and come back for seconds, which they surely will.
3-Ingredient Root Beer Pulled Pork
Servings: 8 to 10
Ingredients
3 to 4 pounds pork shoulder or pork butt
1 (12-ounce) can root beer
1 1/2 to 2 cups barbecue sauce
Directions
1. Place the pork shoulder in a slow cooker and pour the root beer over the top. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and easy to pull apart.
2. Carefully remove the cooked pork to a large bowl or cutting board. Discard the cooking liquid, then shred the pork with two forks, removing any large pieces of fat as you go.
3. Return the shredded pork to the slow cooker and stir in the barbecue sauce until everything is well coated. Cover and cook on low for 20 to 30 minutes more, just until the sauce is hot and soaked into the meat.
4. Serve hot on buns, spooned over baked potatoes, or straight from the platter for a crowd.
Variations & Tips
For extra smoky flavor: Use a hickory or mesquite-style barbecue sauce if your family likes a deeper, backyard barbecue taste. It gives this easy dish a flavor that seems a good deal more complicated than three ingredients ought to allow.
To make it a little sweeter: If you enjoy that classic sweet-and-savory balance, choose a sweeter barbecue sauce and let the root beer do its work. This version is especially good for slider buns at parties.
For easier serving: Keep the pulled pork on the warm setting in the slow cooker after it is done, stirring now and then so the edges do not dry out. That way folks can help themselves all through the afternoon.
Low-mess sandwich tip: Toast the buns lightly before filling them. It helps them hold up better under the saucy pork and keeps supper from running down everybody’s wrists.
Make-ahead tip: This pork reheats beautifully. Store it in the refrigerator with the sauce, then warm it gently the next day in the slow cooker or on the stovetop with a splash of water if needed.