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Easy Slow Cooker Pulled Pork Sandwiches: Best Homemade Recipe

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This easy slow cooker pulled pork recipe uses root beer and a broiler trick to create tender, juicy, and caramelized meat. Perfect for feeding a crowd with minimal effort.

Ingredients

  • Pork shoulder (also called pork butt), 4-5 pounds
  • Root beer, 12 ounces (one can)
  • Yellow onion, 1 large, roughly chopped
  • Garlic cloves, 6-8, smashed
  • Smoked paprika, 2 tablespoons
  • Brown sugar, 2 tablespoons, packed
  • Dried oregano, 1 tablespoon
  • Cumin, 1 teaspoon
  • Salt, 2 teaspoons (kosher salt preferred; use 1 ½ teaspoons if using table salt)
  • Black pepper, 1 teaspoon, freshly ground
  • Apple cider vinegar, 2 tablespoons
  • Worcestershire sauce, 1 tablespoon
  • Hamburger buns, 8-10, for serving
  • Coleslaw, optional, for serving

Instructions

  1. Prep the pork shoulder: Pat the pork shoulder dry with paper towels. Place it on your cutting board and let it sit for about 10 minutes to come up slightly in temperature.
  2. Mix the dry rub: In a small bowl, combine the smoked paprika, brown sugar, oregano, cumin, salt, and pepper. Mix with your fingers.
  3. Apply the rub: Rub the spice mixture all over the pork shoulder, getting into every nook and cranny. Use it all.
  4. Layer the slow cooker: Spread the chopped onion and smashed garlic cloves in the bottom of your slow cooker.
  5. Add the pork and liquid: Place the seasoned pork shoulder on top of the onions and garlic. Pour the root beer around the meat (not directly on top). Add the Worcestershire sauce.
  6. Cook low and slow: Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. The meat is ready when it shreds easily with a fork.
  7. Remove and shred: Carefully transfer the pork to a large cutting board or baking sheet. Leave the cooking liquid in the slow cooker. Let the meat rest for 5 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
  8. Skim and reduce the liquid: Skim off the excess fat from the surface of the cooking liquid. Add the apple cider vinegar to the liquid. You can serve this as a dipping sauce or reduce it on the stovetop for a thicker consistency.
  9. The broiler trick: Spread the shredded pork on a rimmed baking sheet in an even layer. Drizzle about ½ cup of the cooking liquid over the top. Broil on high for 3-5 minutes, watching closely, until crispy, caramelized edges form. Toss the meat and broil for another 2-3 minutes.
  10. Finish and serve: Toss the broiled pork with a little more cooking liquid if it seems dry. Pile it high on toasted buns, top with coleslaw if using, and serve immediately.

Notes

Don’t open the lid during cooking. Fat is your friend—don’t trim it off. The broiler step is non-negotiable for best texture. Let the meat rest before shredding. Double the recipe for freezing. Use real root beer, not diet.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sandwiches, easy pulled pork, root beer pulled pork, pulled pork recipe

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