Easy OAMC for pulled pork sandwichesMy son has been telling me all about pulled pork sandwiches for months. I’ve never even heard of it let alone tried it. I asked around, and everyone seems to have his/her favorite recipe.  Most involving lots of BBQ sauce and long cooking times.  I decided to give it a try and combine a few recipes, and my son loves it.  This one is so super simple that it’s sinful!

This slow cooker pulled pork freezes beautifully so make a large roast and put the extra away for later meals. I purchased a 4lb pork shoulder for $9, and it made ten sandwiches.  I paired it with homemade hamburger buns, so each sandwich was under $2. I had several jars of BBQ sauce on hand from my last Costco trip, but next time I’ll make homemade.  I had a photo of the finished sandwich, but it’s disappeared.  Sorry!

Root Beer Pulled Pork - Crock-Pot Slow Cooker OAMC
This freezes beautifully. Use freezer bag method to freeze. To serve, thaw and reheat.
Yield: 8-12
Prep Time: 
Total Time: 
  • 1 4 lb pork tenderloin (or shoulder)
  • 1 liter Root Beer - estimated (regular, not diet)
  • 1 large onion - sliced (optional)
  • 1 24 oz bottle your favorite barbecue sauce or homemade
  • 8-12 hamburger buns, split, buttered, and lightly toasted
  1. Trim all visible fat from the pork (it will become gelatinous during the cooking and harder to remove. If you forget, after cooking and before shredding, refrigerate the meat until chilled. You'll be able to remove the extra fat. Then shred and complete recipe). If your roast is tied with string, remove it now and trim fat on interior as well. All crock pots are shaped differently and hold different amounts of food. Pick a roast that will fit your particular pot.
  2. Place the pork in the bottom of the crock pot. Poor soda pop over until the meat is completely covered. Again, depending on the size and shape of your crock pot you may need slightly more or less. Add the onion rings if desired.
  3. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours for 2lb, 7-8 for 3lb, and 8-9 for 4lb. These are estimates based on my 1980's crock pot. Check the meat after 5 hours, if it shreds easily, check the interior for doneness. If it's not done, turn it over and continue cooking.
  4. When the meat is cooked through and it falls apart, drain the root beer.
  5. Remove the meat if necessary and using two forks, shred the beef into bite size pieces.
  6. Return meat to crockpot and stir in barbecue sauce. Heat until warmed (can also be warmed quicker on the stove top)
  7. Serve over hamburger buns
  8. Freeze or refrigerate leftovers.