Go Back
+ servings
root beer pulled pork on bun with southern coleslaw
Print Recipe
5 from 6 votes

Slow Cooker Root Beer Pulled Pork

This Root Beer Glazed Slow Cooker Pulled Pork is juicy, tender and sticky sweet with a bite, and gets a dose of reduced root beer for an extra flavor punch! 
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dinner, Lunch, Main
Cuisine: American, Western
Keyword: pulled pork recipe, root beer pulled pork, slow cooker pulled pork
Servings: 8
Calories: 364kcal


  • 4 lb pork shoulder also called pork butt
  • 2 tsp chili seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp dry mustard
  • 1 tsp ground fennel seed (See Note 1)
  • 1/2 tsp celery seed
  • 1 large onion chopped
  • 24 oz root beer (2-12 oz bottles)
  • 24 oz Kansas City Style BBQ sauce or your favorite recipe or store brand


  • Mix the chili, garlic and onion powders, salt, dry mustard, paprika and ground fennel and celery seeds together with a whisk in a small bowl. Rub the pork shoulder all over and press dry rub into the meat. Set aside.
  • Chop an onion and place in the bottom of a slow cooker. Place the dry rubbed pork shoulder on top of the onions and pour 1 bottle of root beer and your favorite BBQ sauce over the pork. Cover and cook on Low for 8 hours.
  • Pour 1 bottle of root beer in a small saucepan. Bring to a boil and turn to medium-low and simmer for 15-20 minutes until reduced to about 1/3 cup of syrup. 
  • Remove cooked pork to a plate, remove any bone and pull the pork (shred). Set aside.
  • Pour the onion, root beer and BBQ sauce mixture from slow cooker into the saucepan with the root beer reduction and either use a hand immersion blender or pour it into a blender and purée. Cook and reduce until it is a catsup like consistency and pour over the pulled pork.
  • Serve the glazed pulled pork on a roll or bun of choice with coleslaw.



  1. Add the chili, garlic and onion powders, salt, dry mustard, paprika and fennel and celery seeds to a spice grinder or food processor and pulse several times to blend if you only have whole fennel seeds to start with. I keep ground fennel seeds on hand in a small airtight container for different spice blends.


Calories: 364kcal | Carbohydrates: 37g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1282mg | Potassium: 717mg | Fiber: 1g | Sugar: 28g | Vitamin A: 520IU | Vitamin C: 2.6mg | Calcium: 58mg | Iron: 2.6mg