• Tina Ebenal

Recipe: Slow Cooker Pulled Pork

This is an extremely simple pulled pork recipe made in the crockpot. I start it first thing in the morning and let it cook until dinner.

For this recipe I use Bundaberg Sarsaparilla. It calls for Root Beer, but Australia does not have root beer. The closest thing in sarsaparilla for the sugar and the flavor. You can use any barbecue sauce, but our favorite here in Australia is Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce. Again you can use whatever sauce, you like. But we enjoy the hickory flavor.

Slow Cooker Pulled Pork

Prep Time: 5 minutes | Cook: 7-8 hours | Cool: none


1 boneless pork shoulder (2 ½ - 3 lb)

3-4 cups of Root Beer or Sarsaparilla

Barbecue Sauce


  1. Place pork in slow cooker. Pour root beer or sarsaparilla around the pork.

  2. Cover; cook on LOW setting for about 7-8 hours or HIGH setting for 3-4 hours. Until the pork is extremely tender and falling apart.

  3. Transfer the pork to cutting board. Using 2 forks, shred the pork.

  4. Discard the liquid in the slow cooker. Place shredded pork back into slow cooker. Stir in as much barbecue sauce as desired until well mixed. Cook for an additional 5 minutes.

Serves 4-5

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