Root Beer Pulled Pork Sliders
Prep time
Cook time
Total time
The sweet-and-smoky pulled pork filling for these sliders is a cinch to make - just five ingredients and a few hours in the slow cooker is all it takes!
Recipe type: Main
Serves: 6
Root Beer Pulled Pork:
  • 1 (2-3 lb) boneless pork shoulder roast
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1½ cups root beer
  • 2 cups barbecue sauce
Toppings and Sliders:
  • 12 slider buns, split and lightly toasted (or 6 regular hamburger buns)
  • 24 thin slices Ivanhoe aged cheddar, cut in half
  • 2 large dill pickles, cut into 12 slices
  1. Season the pork roast all over with salt and pepper, and place in a slow cooker. Pour in the root beer, then cover and cook on LOW until the pork is very tender and shreds easily, about 8-10 hours. (If you’re short on time, you can also cook it on HIGH for about 4-5 hours.)
  2. Transfer the roast to a cutting board and let cool for 5-10 minutes. Discard the cooking liquid.
  3. Using two forks, shred the pork meat, discarding any fatty or gristly bits as you go. Transfer the pulled pork back into the slow cooker, and stir in the barbecue sauce. Stir well, then cover and cook on HIGH for about 15 minutes to warm up the sauce.
  4. To assemble the sliders, place two pieces of cheese on the bottom half of each slider bun, then top with small amount of pork, followed by another square of cheese and a couple pickle slices. Finish with the top bun, and serve immediately (preferably with a side of chips).
Note: For even faster results, you can also prepare this recipe in a pressure cooker, such as the Instant Pot.
In Step 1, cut the roast into two pieces, and season both halves with salt and pepper. Place in the pressure cooker, and pour in the root beer. Cover and cook on high pressure for 45 minutes, then allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure. Continue with the recipe as directed, using Saute mode to warm through once the pulled pork and barbecue sauce are mixed together.
Recipe by Crumb: A Food Blog at