Slow Cooker Pulled Pork

2,777 Reviews 79 Pics
  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    7 h 10 m
Livie's Mammy
Recipe by  Livie's Mammy

“Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to bring rave reviews.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

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Reviews (2,777)

Rate This Recipe
MegaG
8882

MegaG

Here's the deal folks! Most would agree that using a pork tenderloin for pulled pork is not a good idea. Cheaper cuts of pork work just the same and have tons of flavor! I used a 4 pound shoulder cut (also called Boston butt). It was only $5, whereas a 2 pound cut of tenderloin was $10! I cooked in the slow cooker for 7 hours, pulled it apart and mixed with Sweet Baby Ray's Hot and Spicy sauce, and then cooked for another hour. I served them on Kaiser rolls with coleslaw and homemade fries from this site. Amazing!!

SarahDJ17
4550

SarahDJ17

This was so easy to make and the results were amazing. I followed the recipe only adding a couple of things. Before placing the tenderloin in the slow cooker, I rubber salt, pepper, and garlic salt on it. I then used a fork to poke holes in the tenderloin so the juices could be soaked up. I added the root beer and let it cook on low for 5 1/2-6 hours. I then drained and pulled the pork apart easily with a fork. I returned the pork to the slow cooker and added the BBQ sauce and let it continue to cook on low for another 1-1 1/2 hours. It was so good and and my husband loved it.

LauraT
3490

LauraT

I was looking for something I could cook in the crock pot on a very busy day. I was tired of the usual pot roast, and we have chicken all the time so,the idea of pulled pork occured to me. I tweaked this reciped just a bit and the result was really good! I knew a 2 lb tenderloin would never be enough for my family of 6, so on the advice of the butcher at my grocery store, I used a 4 lb shoulder (it had a small bone in it, but it slid out easily after cooking on low for 10 hours. I mixed 1/2 cup of Bull's Eye Original Barbeque sauce with 2 cups of root beer then poured it over the roast, sprinkled it with a generous amount of dried minced onion, then drizzled some additional barbeque sauce over the roast. Halfway through cooking, I turned the roast over, added more minced onions and another drizzle of sauce. After 10 hours in the crock, I removed the roast, let cool slightly and then shredded it. I mixed in the rest of the barbeque sauce, some salt and a little water to moisten it and served it on a bun. The result was a restuarant quality pulled pork sandwich that my whole family enjoyed! I will definitely be making this again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 49.4 g
  • 16%
  • Protein
  • 21.2 g
  • 42%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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