Best Root Beer Pulled Pork Sandwiches Recipes

ROOT BEER PULLED PORK SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER ROOT BEER PULLED PORK SANDWICHES RECIPE

Steps:

• Spray your slow cooker with nonstick cooking spray. Place roast inside slow cooker and pour the root beer over the meat.
• Cook on low for about 6-8 hours (or until meat easily shreds).
• Take the roast out of the slow cooker and shred using two forks (it should just fall apart). Drain the root beer out of the slow cooker and place the shredded roast back inside. Stir in the bottle of BBQ sauce.
• Keep warm in the slow cooker until serving.
• Place meat on hamburger buns or rolls and serve.

PULLED PORK SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• 1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. 3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. 4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings. Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking.

ROOT BEER-SPIKED PULLED PORK SANDWICHES

Steps:

• 1. Trim the pork roast of excess fat. It's okay to leave some on there-just get rid of the large, visible slabs. 2. Place the roast on a work surface and sprinkle it with the onion soup mix. Use clean hands to rub the mix into the meat, reaching underneath to coat all sides. Sprinkle generously with salt and pepper. Place the seasoned roast in your slow cooker. 3. In a medium bowl, whisk together the root beer and 1⁄2 cup of the barbecue sauce. Pour over the roast in the slow cooker. 4. Cover and cook on low heat for 10 to 11 hours, or until the internal temperature is above 190°F and the meat is tender enough to pull away from the bone

ROOT BEER PULLED PORK SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.