20 Delicious Pulled Pork Recipes Slow Cooker Root Beer Infused

Ready to transform your slow cooker into a magic pot for the most tender, flavorful pulled pork you’ve ever tasted? Dive into our roundup of 20 Delicious Pulled Pork Recipes Slow Cooker Root Beer Infused, where comfort food meets effortless cooking. Whether you’re craving something sweet, spicy, or downright savory, these recipes promise to satisfy every palate. Keep scrolling to find your next family favorite!

Slow Cooker Root Beer Pulled Pork Sandwiches

Just imagine the tender, fall-apart texture of pulled pork infused with the sweet, caramel notes of root beer, all nestled between the soft embrace of a bun. This Slow Cooker Root Beer Pulled Pork Sandwich is a testament to the magic of slow cooking, transforming simple ingredients into a dish that’s both comforting and sophisticated.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat (for a leaner option)
• 1 cup root beer (not diet, for best flavor)
• 1/2 cup barbecue sauce (choose a smoky variety for depth)
• 1 tbsp Worcestershire sauce (adds umami richness)
• 1 tsp garlic powder (or fresh minced garlic for a sharper taste)
• 1 tsp onion powder (or finely diced onion for texture)
• 1/2 tsp smoked paprika (for a hint of warmth)
• Salt and pepper to taste (start with 1/2 tsp each)
• 6 brioche buns (or any soft sandwich rolls)

Instructions

1. Place the trimmed pork shoulder in the slow cooker, ensuring it fits comfortably without overcrowding.
2. In a medium bowl, whisk together the root beer, barbecue sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
3. Pour the mixture over the pork shoulder, making sure it’s evenly coated. Cover and cook on low for 8 hours, or until the pork is tender enough to shred easily with a fork.
4. Once cooked, transfer the pork to a large bowl and shred it using two forks, discarding any large pieces of fat.
5. Return the shredded pork to the slow cooker and stir it into the remaining sauce. Let it cook on warm for an additional 30 minutes to absorb the flavors.
6. Toast the brioche buns lightly for a crisp texture that contrasts beautifully with the tender pork.
7. Serve the pulled pork on the toasted buns, topped with extra barbecue sauce or coleslaw for added crunch and freshness.

Every bite of this sandwich offers a harmonious blend of sweet, smoky, and savory flavors, with the pork’s succulence perfectly complemented by the soft, buttery bun. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of reduced root beer glaze.

Root Beer Pulled Pork Tacos with Slaw

Zesty and unexpected, these Root Beer Pulled Pork Tacos with Slaw combine the deep, caramelized flavors of root beer-braised pork with the crisp freshness of homemade slaw, all nestled in a warm tortilla. A dish that plays with contrasts, it’s a delightful twist on taco night that’s sure to impress.

Ingredients

• 2 lbs pork shoulder, cut into chunks (trim excess fat for leaner meat)
• 1 cup root beer (not diet, for better caramelization)
• 1/4 cup apple cider vinegar (balances sweetness)
• 2 tbsp brown sugar (enhances glaze)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 8 small flour tortillas (warmed before serving)
• 2 cups shredded cabbage (for slaw, red or green)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp lime juice (brightens the slaw)
• 1 tsp honey (or to taste, for slaw dressing)

Instructions

1. In a large pot over medium-high heat, sear the pork chunks until browned on all sides, about 3-4 minutes per side. This builds flavor.
2. Add root beer, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper to the pot. Stir to combine.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until pork is fork-tender. Stir occasionally to prevent sticking.
4. While pork cooks, prepare the slaw by combining shredded cabbage, mayonnaise, lime juice, and honey in a bowl. Mix well and refrigerate until serving.
5. Once pork is tender, remove from heat. Shred the meat using two forks, mixing it back into the sauce.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Assemble tacos by placing a generous amount of pulled pork on each tortilla, topped with slaw.

Velvety and rich, the pulled pork melts in your mouth, its sweetness perfectly cut by the tangy slaw. Serve these tacos with extra lime wedges and a cold root beer on the side for a full flavor experience.

Spicy Root Beer Pulled Pork Sliders

Few dishes marry the bold flavors of American barbecue with the playful charm of finger food quite like these sliders. Featuring tender pulled pork infused with the unexpected twist of root beer and a kick of heat, they’re a conversation starter at any gathering.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat (for leaner meat)
• 2 cups root beer (not diet, for better caramelization)
• 1/4 cup apple cider vinegar (balances sweetness)
• 2 tbsp brown sugar (adds depth)
• 1 tbsp smoked paprika (for a smoky undertone)
• 1 tsp cayenne pepper (adjust to heat preference)
• 1 tsp garlic powder (for aroma)
• 1 tsp onion powder (enhances savoriness)
• 1 tsp salt (fine sea salt recommended)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 12 slider buns (brioche for a buttery touch)
• 1 cup coleslaw (homemade or store-bought, for crunch)

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook.
2. In a large oven-safe pot, combine the pork shoulder, root beer, apple cider vinegar, brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir to coat the pork evenly.
3. Cover the pot with a tight-fitting lid and place in the oven. Cook for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek, as this lets heat escape.
4. Remove the pot from the oven. Transfer the pork to a cutting board and shred it using two forks. Tip: For extra flavor, mix some of the cooking liquid back into the shredded pork.
5. Toast the slider buns lightly for added texture. Assemble the sliders by placing a generous amount of pulled pork on each bun, topped with a spoonful of coleslaw. Tip: Serve with extra coleslaw on the side for those who love extra crunch.

Unbelievably tender and bursting with a unique blend of sweet, spicy, and smoky flavors, these sliders are perfect for elevating your next casual get-together. Consider serving them with a side of pickled vegetables to cut through the richness.

Root Beer Pulled Pork Nachos Supreme

Nothing elevates a casual gathering like a dish that marries comfort with sophistication, and these Root Beer Pulled Pork Nachos Supreme do just that, blending the deep, caramel notes of root beer with tender pulled pork atop a crispy nacho base.

Ingredients

• 2 lbs pork shoulder, trimmed of excess fat
• 1 cup root beer (not diet)
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 bag (13 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup sliced jalapeños (adjust to taste)
• 1/4 cup chopped cilantro
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the pork shoulder evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side.
4. Pour root beer over the pork, then add BBQ sauce. Cover and transfer to the oven. Braise for 3 hours, or until the pork is fork-tender.
5. Remove the pork from the Dutch oven and shred it using two forks. Mix the shredded pork with some of the braising liquid to keep it moist.
6. Increase the oven temperature to 375°F (190°C). Arrange tortilla chips on a large baking sheet in a single layer.
7. Top the chips evenly with shredded pork, then sprinkle with cheddar cheese. Bake for 10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and immediately garnish with diced red onion, sliced jalapeños, and chopped cilantro. Drizzle with additional BBQ sauce and dollops of sour cream.

Melding the smoky sweetness of the pork with the sharpness of cheddar and the freshness of cilantro, these nachos offer a symphony of flavors and textures. Serve them straight from the baking sheet for a communal dining experience that’s as fun to eat as it is delicious.

BBQ Root Beer Pulled Pork Pizza

Unveiling a culinary masterpiece that marries the smoky depth of barbecue with the sweet, nostalgic fizz of root beer, this BBQ Root Beer Pulled Pork Pizza is a bold twist on classic flavors. Perfect for those who dare to explore the boundaries of traditional pizza, it promises a symphony of tastes that are both comforting and exhilarating.

Ingredients

• 1 lb pulled pork (pre-cooked, shredded)
• 1 cup BBQ sauce (choose a smoky variety for depth)
• 1/2 cup root beer (reduced to a syrup, for a concentrated flavor)
• 1 pre-made pizza dough (or homemade, for the purists)
• 1 cup shredded mozzarella cheese (for meltiness)
• 1/2 cup shredded cheddar cheese (for a sharp contrast)
• 1/4 cup red onion (thinly sliced, for crunch)
• 2 tbsp olive oil (or any neutral oil, for brushing)

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy crust.
2. In a small saucepan, simmer the root beer over medium heat until reduced to a thick syrup, about 10 minutes. Tip: Stir occasionally to prevent burning.
3. Combine the pulled pork with BBQ sauce and reduced root beer syrup in a bowl, mixing well to coat evenly.
4. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier base, roll it thinner.
5. Brush the dough with olive oil, then spread the pork mixture evenly over the top.
6. Sprinkle the mozzarella and cheddar cheeses over the pork, followed by the red onion slices.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.

Layered with a perfect balance of sweet, smoky, and savory, this pizza boasts a tender pulled pork topping that melts in your mouth, contrasted by the crispness of the crust. Serve it with a side of extra BBQ sauce for dipping, or a crisp salad to cut through the richness.

Root Beer Pulled Pork Stuffed Baked Potatoes

Nothing elevates a humble baked potato quite like the rich, smoky flavors of root beer pulled pork, a combination that promises to delight the palate with its sweet and savory harmony.

Ingredients

• 4 large russet potatoes (scrubbed clean, for even baking)
• 1 tbsp olive oil (or any neutral oil, for rubbing potatoes)
• 1 tsp salt (adjust to taste, for seasoning potatoes)
• 2 cups root beer (not diet, for depth of flavor)
• 1.5 lbs pork shoulder (trimmed and cut into chunks, for tender pulled pork)
• 1 tbsp smoked paprika (for a smoky undertone)
• 1/2 cup barbecue sauce (choose a robust flavor, for glazing)
• 1/2 cup shredded cheddar cheese (for a melty finish)
• 2 green onions (thinly sliced, for a fresh garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the potatoes.
2. Rub each potato with olive oil and sprinkle with salt, then pierce with a fork to allow steam to escape during baking.
3. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
4. While the potatoes bake, combine the pork shoulder and root beer in a slow cooker, ensuring the pork is fully submerged for maximum flavor infusion.
5. Cook on low for 6-8 hours, or until the pork is tender enough to shred easily with two forks, a sign it’s perfectly cooked.
6. Remove the pork from the slow cooker, shred it, then mix in the smoked paprika and barbecue sauce until evenly coated.
7. Once the potatoes are baked, slice them open and fluff the insides with a fork to create space for the pulled pork.
8. Stuff each potato generously with the root beer pulled pork, then top with shredded cheddar cheese and a sprinkle of green onions for color and freshness.

Perfectly balanced, the tender pulled pork melts into the fluffy potato, while the cheese adds a creamy contrast. Serve these stuffed potatoes with a side of crisp coleslaw to cut through the richness, making for a meal that’s as satisfying as it is inventive.

Root Beer Pulled Pork Quesadillas

Lusciously tender and bursting with flavor, these Root Beer Pulled Pork Quesadillas are a delightful twist on a classic, combining the sweet, caramel notes of root beer with the savory depth of slow-cooked pork, all encased in a crispy, golden tortilla.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for easier shredding)
• 1 cup root beer (not diet, for richer flavor)
• 1/2 cup barbecue sauce (choose a smoky variety for depth)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 4 large flour tortillas (burrito-size for easier folding)
• 2 cups shredded cheese (a mix of cheddar and Monterey Jack recommended)
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. In a large slow cooker, combine the pork shoulder, root beer, barbecue sauce, garlic powder, onion powder, salt, and black pepper. Cover and cook on low for 8 hours or until the pork is tender enough to shred easily with a fork.
2. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cooking liquid. Let it sit for 10 minutes to absorb the flavors.
3. Heat the vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle half of it with cheese, then top with a generous amount of pulled pork and a bit more cheese. Fold the tortilla over and press down gently.
4. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
5. Garnish the quesadillas with chopped cilantro before serving, if desired.

Absolutely irresistible, these quesadillas offer a perfect balance of sweet and savory, with the root beer adding a unique depth to the pulled pork. Serve them with a side of sour cream or extra barbecue sauce for dipping, and watch them disappear.

Slow Cooker Root Beer Pulled Pork Mac and Cheese

Fusing the comfort of classic American barbecue with the creamy indulgence of mac and cheese, this dish is a celebration of flavors that are both bold and harmonious. Perfect for gatherings or a cozy night in, it promises to delight with every forkful.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for even cooking)
• 1 cup root beer (not diet, for a richer flavor)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 lb elbow macaroni (or any short pasta)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup shredded mozzarella cheese (for stretchiness)
• 1/2 cup heavy cream (or milk for a lighter version)
• 2 tbsp butter (unsalted, to control saltiness)
• 1/4 cup breadcrumbs (for a crispy topping)

Instructions

1. In a slow cooker, combine pork shoulder, root beer, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
2. Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.
3. Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
4. Cook the elbow macaroni according to package instructions until al dente, then drain and return to the pot.
5. To the pot with macaroni, add shredded cheddar, mozzarella, heavy cream, and butter. Stir over low heat until the cheeses melt and the sauce is smooth.
6. Fold the shredded pork into the mac and cheese mixture, then transfer to the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake for 20-25 minutes or until the top is golden and crispy.

With its tender, flavorful pork and creamy, cheesy pasta, this dish is a textural dream. Serve it straight from the oven with a side of pickles or a crisp salad to cut through the richness.

Root Beer Pulled Pork Loaded Fries

Elevate your comfort food game with a dish that marries the deep, caramelized flavors of root beer-glazed pulled pork with the crispy, golden perfection of loaded fries. This indulgent creation is a testament to the magic that happens when classic American flavors collide in the most delicious way possible.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for tender, shreddable meat)
• 1 cup root beer (not diet; the sugar is essential for caramelization)
• 1/4 cup BBQ sauce (choose a smoky variety for depth)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb frozen french fries (or homemade for extra crispiness)
• 1 cup shredded cheddar cheese (sharp cheddar recommended)
• 1/4 cup chopped green onions (for a fresh contrast)
• 1/4 cup sour cream (optional, for serving)

Instructions

1. Preheat your oven to 425°F and spread the frozen french fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
2. While the fries bake, heat the vegetable oil in a large skillet over medium-high heat. Add the pork chunks and sear on all sides until browned, about 3-4 minutes per side.
3. Reduce the heat to low and add the root beer, BBQ sauce, garlic powder, onion powder, salt, and black pepper to the skillet. Stir to combine, ensuring the pork is well-coated.
4. Cover the skillet and simmer for 1.5-2 hours, stirring occasionally, until the pork is tender enough to shred easily with a fork. Tip: If the sauce reduces too quickly, add a splash of water to prevent burning.
5. Once the pork is done, remove it from the skillet and shred it using two forks. Return the shredded pork to the skillet and stir to coat it in the reduced sauce.
6. When the fries are ready, remove them from the oven and immediately top with the shredded pork, shredded cheddar cheese, and chopped green onions. Tip: For extra melty cheese, return the loaded fries to the oven for 2-3 minutes after adding the toppings.
7. Serve the loaded fries hot, with a dollop of sour cream on the side if desired. Tip: For an extra kick, drizzle with additional BBQ sauce or a sprinkle of red pepper flakes.

Flavorful and satisfying, these Root Beer Pulled Pork Loaded Fries boast a perfect balance of sweet, smoky, and savory notes, with textures ranging from the crispiness of the fries to the melt-in-your-mouth tenderness of the pork. For a fun twist, serve them in individual cast-iron skillets for a shareable, restaurant-style presentation at home.

Root Beer Pulled Pork and Pineapple Skewers

Savory meets sweet in this innovative dish that combines the deep, caramelized flavors of root beer pulled pork with the bright, tropical notes of pineapple. Perfect for summer gatherings, these skewers are a delightful twist on classic barbecue fare, offering a harmonious balance of flavors that will impress any palate.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (for even cooking)
• 1 cup root beer (not diet; the sugar is essential for caramelization)
• 1/4 cup brown sugar (packed, for a richer glaze)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1 tsp garlic powder (for depth of flavor)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• 1 fresh pineapple, cut into 1-inch chunks (ripe but firm)
• Skewers, soaked in water for 30 minutes if wooden (to prevent burning)

Instructions

1. In a large bowl, combine the pork cubes, root beer, brown sugar, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. Marinate for at least 4 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (375°F to 400°F) for direct grilling.
3. Thread the marinated pork and pineapple chunks alternately onto the skewers, leaving a small space between each piece for even cooking.
4. Grill the skewers for 4-5 minutes per side, or until the pork is caramelized and reaches an internal temperature of 145°F. Baste with any remaining marinade during the first few minutes of grilling.
5. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Now, these skewers boast a succulent texture with a sticky-sweet glaze that clings to each piece of pork, while the pineapple chunks caramelize into juicy, flavor-packed morsels. Serve them atop a bed of coconut rice for an extra touch of tropical indulgence, or alongside a crisp, green salad to cut through the richness.

Root Beer Pulled Pork Stuffed Peppers

Venturing into the realm of comfort food with a twist, this dish marries the smoky sweetness of root beer with tender pulled pork, all nestled within vibrant bell peppers. A harmonious blend of flavors and textures awaits, promising a meal that’s as visually stunning as it is delicious.

Ingredients

• 4 large bell peppers, any color (tops removed and seeds discarded)
• 2 cups pulled pork (pre-cooked, shredded)
• 1 cup root beer (not diet, for richer flavor)
• 1/2 cup BBQ sauce (choose a smoky variety to complement the root beer)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a medium saucepan over medium heat, combine the pulled pork, root beer, and BBQ sauce. Stir gently to mix, then simmer for 10 minutes until the liquid reduces slightly, enhancing the flavors.
3. While the pork mixture simmers, brush the outside of the bell peppers with olive oil and sprinkle the insides with garlic powder, salt, and black pepper to season.
4. Once the pork mixture is ready, carefully stuff each bell pepper to the top with the mixture, packing lightly to allow for even heating.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the edges begin to char slightly.
6. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Each bite offers a succulent contrast between the sweet, smoky pork and the crisp, slightly charred pepper. Elevate this dish by serving atop a bed of creamy polenta or alongside a crisp, green salad for a complete meal that delights the senses.

Root Beer Pulled Pork Shepherd’s Pie

Just when you thought shepherd’s pie couldn’t get any more comforting, this Root Beer Pulled Pork Shepherd’s Pie comes along to redefine cozy. A playful twist on the classic, it layers tender, root beer-infused pulled pork with creamy mashed potatoes for a dish that’s both familiar and excitingly new.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for easier shredding)
• 1 cup root beer (not diet; the sugar is key)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups mashed potatoes (prepared with butter and milk for richness)
• 1 cup shredded cheddar cheese (for a golden top)
• Salt and pepper (to season layers)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it brown.
4. Increase heat to medium-high, add pork chunks to the skillet, and brown on all sides, about 3-4 minutes per side, for a flavorful base.
5. Pour root beer over the pork, then add BBQ sauce, stirring to combine. Reduce heat to low, cover, and simmer for 2 hours, or until pork is tender enough to shred easily with a fork.
6. Once pork is cooked, shred it directly in the skillet using two forks, mixing it well with the sauce. Season with salt and pepper to taste.
7. Transfer the pulled pork mixture to a baking dish, spreading it evenly. Top with prepared mashed potatoes, smoothing the surface with a spatula.
8. Sprinkle shredded cheddar cheese over the mashed potatoes. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the pie rest for 5 minutes before serving to allow the layers to set, making it easier to slice.

The root beer lends a subtle sweetness to the pork, perfectly balanced by the smoky BBQ sauce, while the creamy mashed potatoes and melted cheese create a comforting blanket over the rich filling. Serve with a crisp green salad to cut through the richness, or enjoy as is for the ultimate comfort food experience.

Root Beer Pulled Pork Egg Rolls

Unveiling a twist on classic comfort, these Root Beer Pulled Pork Egg Rolls blend the sweet, caramel notes of root beer with the savory depth of slow-cooked pork, all wrapped in a crispy, golden shell. Perfect for elevating your appetizer game or as a playful main, this recipe promises a delightful fusion of flavors and textures.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for even cooking)
• 1 cup root beer (not diet, for richer flavor)
• 1/4 cup brown sugar (packed, for a deep sweetness)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1 tsp smoked paprika (adds a subtle smokiness)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 12 egg roll wrappers (keep covered to prevent drying)
• 1 egg, beaten (for sealing the wrappers)
• 2 cups vegetable oil (for frying, or any neutral oil)

Instructions

1. In a slow cooker, combine pork shoulder, root beer, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. Cover and cook on low for 8 hours until the pork is tender and easily shreds.
2. Remove the pork from the slow cooker and shred it using two forks, discarding any excess fat. Strain the cooking liquid and mix 1/4 cup back into the pork for moisture.
3. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the pulled pork mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Serve the egg rolls hot with a side of extra root beer reduction or coleslaw for a refreshing contrast. The crispy exterior gives way to a tender, flavorful filling, with the root beer adding a unique sweetness that complements the savory pork beautifully.

Savory with a hint of sweetness, these egg rolls offer a crunchy contrast to the succulent pork inside. For an extra touch, drizzle with a root beer glaze or serve alongside a sharp, tangy slaw to cut through the richness.

Root Beer Pulled Pork Grilled Cheese

Zesty and indulgent, this Root Beer Pulled Pork Grilled Cheese combines the smoky sweetness of root beer-infused pork with the crispy, golden perfection of grilled cheese, creating a sandwich that’s both comforting and sophisticated.

Ingredients

• 2 cups pulled pork (pre-cooked, shredded)
• 1 cup root beer (not diet, for richer flavor)
• 1/2 cup barbecue sauce (choose a smoky variety for depth)
• 8 slices sourdough bread (thick-cut for better texture)
• 4 tbsp unsalted butter (softened, for even spreading)
• 2 cups sharp cheddar cheese (shredded, for optimal melt)
• 1/2 tsp garlic powder (to enhance the pork’s flavor)

Instructions

1. In a medium saucepan over medium heat, combine the pulled pork, root beer, and barbecue sauce. Simmer for 15 minutes, stirring occasionally, until the liquid reduces and the pork is thoroughly coated.
2. While the pork simmers, preheat a large skillet or griddle over medium-low heat to ensure even cooking without burning.
3. Spread 1/2 tbsp of softened butter on one side of each bread slice. This will be the outer side of your grilled cheese.
4. On the unbuttered side of 4 bread slices, layer 1/2 cup of shredded cheddar cheese, followed by 1/2 cup of the root beer pulled pork mixture, and another 1/2 cup of cheese. Top with the remaining bread slices, buttered side out.
5. Place the sandwiches in the preheated skillet. Cook for 4-5 minutes on each side, or until the bread is golden brown and the cheese has melted, pressing down gently with a spatula to ensure even contact.
6. Remove from heat and let rest for 2 minutes before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

A harmonious blend of textures and flavors, this sandwich offers a crispy exterior with a gooey, flavorful center. Serve with a side of pickles or a light salad to cut through the richness, or enjoy it as the ultimate comfort food on its own.

Root Beer Pulled Pork Flatbread

Amidst the bustling flavors of American cuisine, a dish emerges that marries the smoky sweetness of root beer with the tender succulence of pulled pork, all atop a crisp flatbread canvas. This creation is a testament to the playful yet sophisticated fusion of flavors that define contemporary comfort food.

Ingredients

• 2 lbs pork shoulder (trimmed of excess fat)
• 1 cup root beer (not diet, for deeper flavor)
• 1/2 cup barbecue sauce (choose a smoky variety)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 flatbreads (store-bought or homemade)
• 1 cup shredded coleslaw mix (for crunch)
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook for the pork.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side, to lock in flavors.
3. Pour root beer over the pork, then add garlic powder, onion powder, salt, and black pepper. Cover and transfer to the oven. Cook for 3 hours, or until the pork shreds easily with a fork.
4. Remove the pork from the pot and shred it using two forks. Mix in barbecue sauce until the pork is evenly coated.
5. Toast the flatbreads in a dry skillet over medium heat for about 1 minute per side, or until lightly crisp.
6. Divide the pulled pork among the flatbreads, topping each with shredded coleslaw and a sprinkle of fresh cilantro for a fresh contrast.

The root beer imparts a subtle sweetness that complements the smoky barbecue sauce, while the coleslaw adds a refreshing crunch. Serve these flatbreads at your next gathering for a dish that’s as visually appealing as it is delicious, perhaps with a side of pickled vegetables for an extra tangy bite.

Root Beer Pulled Pork Poutine

Marvel at the fusion of classic comfort and innovative flair with this Root Beer Pulled Pork Poutine, a dish that elevates the humble poutine to new heights with its rich, caramelized root beer glaze and tender pulled pork.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for even cooking)
• 1 cup root beer (not diet, for a richer flavor)
• 1/4 cup brown sugar (packed, for depth)
• 2 tbsp apple cider vinegar (balances sweetness)
• 1 tbsp Worcestershire sauce (adds umami)
• 1 tsp garlic powder (or fresh minced garlic)
• 1 tsp onion powder (for aromatic depth)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper to taste (adjust as needed)
• 4 cups frozen french fries (or homemade for extra crispiness)
• 2 cups cheese curds (fresh for the best melt)
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Preheat your oven to 425°F and spread the frozen french fries on a baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the fries bake, season the pork shoulder chunks with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. In a large skillet over medium-high heat, sear the pork chunks until browned on all sides, about 3-4 minutes per side.
4. Reduce the heat to low and add the root beer, brown sugar, apple cider vinegar, and Worcestershire sauce to the skillet. Stir to combine.
5. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and easily shreds with a fork.
6. Once the pork is done, shred it directly in the skillet, mixing it with the reduced sauce.
7. To assemble, layer the crispy fries on a serving platter, top with the shredded pork, and sprinkle with cheese curds. Place under a broiler for 1-2 minutes until the cheese begins to melt.
8. Garnish with chopped green onions before serving.

With its crispy fries, melty cheese curds, and succulent root beer-glazed pork, this poutine is a symphony of textures and flavors. Serve it as a decadent weekend treat or as the star of your next gathering.

Root Beer Pulled Pork Stuffed Mushrooms

Oozing with bold flavors and a playful twist on classic comfort food, these Root Beer Pulled Pork Stuffed Mushrooms are a culinary delight that marries the sweetness of root beer with the savory depth of pulled pork, all nestled within tender mushroom caps.

Ingredients

• 1 cup root beer (not diet, for richer flavor)
• 1 lb pork shoulder, trimmed and cubed (for tender pulled pork)
• 12 large cremini mushrooms, stems removed (choose uniform sizes for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder (for a hint of aroma)
• Salt and pepper (to season)
• 1/2 cup BBQ sauce (homemade or store-bought, for glazing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mushrooms.
2. In a medium saucepan over medium heat, combine the pork shoulder and root beer. Bring to a simmer, then cover and cook for 2 hours, or until the pork is tender enough to shred with a fork. Tip: Stir occasionally to prevent sticking.
3. While the pork cooks, brush the mushroom caps with olive oil and place them on a baking sheet. Season lightly with salt and pepper.
4. Once the pork is tender, remove it from the saucepan and shred it using two forks. Mix in the smoked paprika and garlic powder for added flavor.
5. Fill each mushroom cap with the shredded pork mixture, then drizzle with BBQ sauce. Tip: Don’t overfill the mushrooms to prevent spillage during baking.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the BBQ sauce is caramelized. Tip: Check at the 20-minute mark to avoid overcooking.

Yielded from the oven, these stuffed mushrooms boast a juicy interior with a slightly crispy top, offering a perfect bite every time. Serve them as an elegant appetizer at your next gathering or as a unique side dish that’s sure to spark conversation.

Root Beer Pulled Pork Cornbread Muffins

Venturing into the realm of comfort food with a twist, this dish marries the deep, caramelized flavors of root beer-infused pulled pork with the sweet, crumbly texture of cornbread muffins, creating a harmonious blend that’s both innovative and nostalgically familiar.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for even cooking)
• 1 cup root beer (not diet; the sugar is essential for caramelization)
• 1/2 cup barbecue sauce (choose a smoky variety for depth)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1 tsp smoked paprika (adds a subtle heat)
• 1 cup cornmeal (for that classic texture)
• 1 cup all-purpose flour (or gluten-free blend as needed)
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp salt (enhances all flavors)
• 1 cup milk (whole milk preferred for richness)
• 1/4 cup melted butter (or any neutral oil)
• 1 egg (room temperature for better incorporation)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
2. In a slow cooker, combine pork shoulder, root beer, barbecue sauce, apple cider vinegar, and smoked paprika. Cook on low for 8 hours until the pork is tender enough to shred.
3. Once cooked, shred the pork using two forks, mixing it back into the sauce for maximum flavor absorption.
4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt to ensure no lumps remain.
5. In another bowl, mix milk, melted butter, and egg until fully combined, then gently fold into the dry ingredients to avoid overmixing.
6. Fill each muffin cup halfway with the cornbread batter, add a spoonful of pulled pork, then top with more batter until cups are 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the cornbread comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool slightly, ensuring they hold their shape.

Golden and inviting, these muffins offer a delightful contrast between the moist, flavorful pork and the sweet, tender cornbread. Serve them warm with a drizzle of extra barbecue sauce or a side of coleslaw for a complete meal that’s sure to impress.

Root Beer Pulled Pork Empanadas

Root beer lends a uniquely sweet and sassafras-kissed depth to these tender pulled pork empanadas, enveloped in a flaky, golden crust that promises a delightful contrast in every bite.

Ingredients

• 2 cups root beer (not diet, for richer flavor)
• 1 lb pork shoulder, trimmed and cubed (for even cooking)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup brown sugar (packed, adjust to sweetness preference)
• 1 tsp smoked paprika (for a subtle smokiness)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1 package (14 oz) pre-made empanada dough (thawed if frozen)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large pot over medium-high heat, heat the vegetable oil until shimmering. Add the pork cubes and sear until browned on all sides, about 5 minutes.
2. Pour in the root beer and stir in the brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the pork is tender and easily shreds, about 2 hours.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Once the pork is cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and cook uncovered for an additional 10 minutes to thicken the sauce.
5. Roll out the empanada dough on a lightly floured surface. Cut into 4-inch circles. Spoon about 2 tablespoons of the pork mixture onto each circle, fold over, and seal the edges with a fork.
6. Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

Unbelievably tender and flavorful, these empanadas boast a perfect harmony of sweet and savory, with a crust that shatters delicately upon the first bite. Serve them with a side of coleslaw or a drizzle of extra root beer reduction for an extra touch of indulgence.

Root Beer Pulled Pork Biscuit Sliders

Zesty and utterly comforting, these Root Beer Pulled Pork Biscuit Sliders are a playful twist on classic barbecue, marrying the deep, caramel notes of root beer with tender, slow-cooked pork. Perfect for gatherings, they offer a sweet and savory bite that’s both sophisticated and satisfying.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks (for even cooking)
• 1 cup root beer (not diet; the sugar is essential for caramelization)
• 1/2 cup barbecue sauce (choose a smoky variety for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 buttermilk biscuits, homemade or store-bought (warm for serving)
• 1/4 cup coleslaw (optional, for crunch and contrast)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork chunks, searing until browned on all sides, about 3-4 minutes per side.
2. Reduce heat to low. Pour root beer over the pork, scraping any browned bits from the bottom of the skillet for added flavor.
3. Stir in barbecue sauce, garlic powder, onion powder, salt, and pepper. Cover and simmer on low heat for 2 hours, or until pork is fork-tender.
4. Remove pork from skillet, shred with two forks, and return to the sauce. Simmer uncovered for an additional 10 minutes to thicken the sauce.
5. Split warm biscuits in half. Spoon pulled pork onto the bottom halves, top with coleslaw if desired, and cover with the top halves of the biscuits.

Unbelievably tender and rich with the unique sweetness of root beer, these sliders are a conversation starter. Serve them on a platter with extra barbecue sauce for dipping, or alongside pickles for a tangy contrast.

Conclusion

Luscious and varied, our roundup of 20 slow cooker pulled pork recipes, including the unique root beer-infused option, offers something for every taste. We invite you to explore these delicious dishes, find your favorite, and share your thoughts in the comments. Don’t forget to pin this article on Pinterest to keep these tasty ideas handy for your next meal!

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