Barbeque Pulled Pork

Makes 8-12 Servings
This game day recipe is a crowd favorite. A sure TOUCHDOWN! Prepare the day of or a day or two in advance. The root beer adds flavor and helps tenderize.
serve with:
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  • 4-8 pound (1.8kg-3.6kg) pork shoulder or pork butt
  • 2 teaspoons (10ml) garlic powder
  • 2 teaspoons (10ml) red chili powder
  • 1 teaspoon (5ml) onion powder
  • ½ teaspoon (2.5ml) black pepper
  • 4 cups (950ml) root beer or cola
  • 3 cups (675g) BBQ sauce
  • ½ cup (120ml) whiskey or water


Combine garlic, chili pepper, onion and pepper in a small bowl. Mix well. Massage spice mix into pork and place in crock pot. Pour root beer over pork. 

Cook on low for five to seven hours, until pork is tender and pulls apart easily. Drain completely, shred pork using two forks, or shredding meat claws.  

Add whiskey or water and two cups of BBQ sauce. Stir well to combine. Cook on low for one hour.

Serve with crusty buns and our spiralized Spicy Mustard Coleslaw, and more of the remaining BBQ sauce.


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