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Easy Root Beer Pulled Pork Sliders: Best 30-Minute Recipe

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These Easy Root Beer Pulled Pork Sliders are the ultimate crowd-pleaser, featuring tender, slow-cooked pork shoulder infused with root beer and tangy BBQ sauce, served on toasted Hawaiian sweet rolls. With just 30 minutes of active time, this recipe delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt or Boston butt)
  • 12 oz root beer (full-sugar, such as A&W or Barq’s)
  • 1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
  • 12-pack Hawaiian sweet rolls (e.g., King’s Hawaiian)
  • 2 tablespoons butter, melted
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • Coleslaw mix (optional, for serving)

Instructions

  1. Trim the pork shoulder: Place the pork on a cutting board. Use a sharp knife to trim off any large pieces of excess fat, leaving about a 1/4-inch layer. Pat the meat dry with paper towels.
  2. Season generously: Sprinkle the pork shoulder all over with salt, black pepper, and garlic powder (if using). Rub the seasoning into the meat with your hands.
  3. Sear the pork (optional but recommended): Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
  4. Add root beer to the slow cooker: Pour the entire 12-ounce can of root beer into the bottom of the slow cooker.
  5. Place the pork in the slow cooker: Nestle the seasoned (and seared) pork shoulder into the root beer. It should be mostly submerged. If not, add a splash of water or more root beer.
  6. Cook on low for 8-10 hours or high for 4-5 hours: The pork is done when it’s fall-apart tender and shreds easily with a fork.
  7. Remove the pork and shred: Carefully transfer the cooked pork to a large cutting board or baking sheet. Use two forks or meat claws to shred the meat into bite-sized pieces. Discard any large pieces of fat or bone.
  8. Skim the cooking liquid: Pour the liquid left in the slow cooker into a fat separator or a glass measuring cup. Let it sit for a minute, then skim off the fat that rises to the top. Reserve about 1 cup of the defatted liquid.
  9. Mix with BBQ sauce: Return the shredded pork to the slow cooker. Add 1 cup of BBQ sauce and about 1/2 cup of the reserved cooking liquid. Stir to combine. Taste and add more sauce or liquid as needed.
  10. Toast the slider buns: Preheat your oven’s broiler. Split the Hawaiian sweet rolls in half and place them cut-side up on a baking sheet. Brush the cut sides with melted butter. Broil for 1-2 minutes until golden and lightly crisp.
  11. Assemble the sliders: Spoon a generous amount of pulled pork onto the bottom half of each roll. Top with coleslaw if using, then add the top bun. Press down gently to set.
  12. Serve immediately: These are best warm, with extra BBQ sauce on the side for dipping.

Notes

For best results, use full-sugar root beer; diet or sugar-free versions won’t caramelize properly. Searing the pork adds depth of flavor but is optional. The pulled pork can be made ahead and tastes even better the next day. Store leftover pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat the pork separately from the buns to avoid sogginess.

Nutrition

Keywords: root beer pulled pork, pulled pork sliders, easy pulled pork, slow cooker pulled pork, game day recipe, crowd-pleaser, 30-minute recipe

Find it online: https://cookyep.com/easy-root-beer-pulled-pork-sliders-best-30-minute-recipe/