Root Beer Pulled Pork

9 hours
Prep: 15 minutes | Cook: 8 hours | Servings: 6 - 8 servings


  • 1 Tbsp (15 mL) packed brown sugar
  • 2 tsp (10 mL) chili powder
  • 1 tsp (5 mL) EACH garlic powder, onion powder, paprika and dry mustard
  • ½ tsp (2 mL) celery salt
  • 1 pork shoulder blade roast, boneless, about 4-4 ½ lb (2-2.25 kg)
  • 1 cup (250 mL) root beer
  • 1-355 mL bottle root beer-flavoured barbecue sauce, like Bon Vivant!
  • 68 crusty buns, sliced
  • Prepared coleslaw for serving


  1. In small bowl, thoroughly combine brown sugar, chili powder, garlic powder, onion powder, paprika, mustard and celery salt.
  2. Rub spice mixture over all sides of roast. Refrigerate 6-8 hours or overnight. Remove roast from refrigerator 1 hour before cooking to help bring meat to room temperature.
  3. Place roast into slow cooker. Add root beer. Cover and cook on LOW until meat is very tender, about 8 hours.
  4. Remove roast to cutting board and let cool slightly for easy handling, about 10 minutes.
  5. Meanwhile, discard all but 1/2 cup cooking liquid, set aside.
  6. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
  7. Moisten pork with reserved cooking liquid, and add the desired amount of barbecue sauce. Stir to combine. Cover and cook on HIGH for 10 minutes.
  8. Layer pork onto buns and serve with prepared coleslaw.

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