Root Beer Pulled Pork - Crock-Pot Slow Cooker OAMC
Prep Time
Total Time
This freezes beautifully. Use freezer bag method to freeze. To serve, thaw and reheat.
Yield: 8-12
  • 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.
Recipe by Baby to Boomer Lifestyle at