Root Beer Pulled Pork with Fresh Coleslaw
Recipe Date:
February 16, 2021
Serving Size:
12
Cook Time:
09:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- Pulled Pork
- 3 to 4 lbs pork shoulder
- 12 ozs root beer (We use IBC)
- 1 cup favorite BBQ sauce (We use Sweet Baby Ray's)
- 1 packet Lipton's Onion Soup Mix
- 1/2 cup brown sugar
- 3/4 cup apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp hot pepper sauce (optional)
- 1 tbsp cheyenne pepper (optional)
- 12 sweet hawaiian rolls
- ---
- Coleslaw
- 32 oz finely shredded cabbage
- 1 finely grated carrot
- 3/4 cup mayonnaise
- 2 to 3 tbsp vinegar
- 3 tbsps milk
- 1/2 cup white sugar (optional)
- salt & pepper to taste
Directions
Pulled Pork
- Place all pulled pork ingredients in a crock pot and cook on low for 8 hours.
- Pull pork from crock pot and shred with a fork and knife.
- Remove 2/3 of the juice from the crock pot. Transfer juice to a medium size sauce pot and bring to a simmer.
- Transfer shredded pork back to crock pot and turn on low.
- While you are waiting for the juice to simmer, in a separate bowl, add 2 teaspoons of corn starch to ¼ cup of water. Mix thoroughly.
- Once the juice is simmering, add corn starch mixture and keep stirring until you reach desired thickness. Remove sauce from heat once desired thickness has been reached.
- Mix sauce and pulled pork together to coat.
Coleslaw
- Place all coleslaw ingredients in a large mixing bowl. Stir thoroughly.
- If you like more vinegar-based coleslaw, add vinegar to taste preferences. If you like sweeter coleslaw, add white sugar to taste preferences.
- Once the sauce and coleslaw have been completed, serve by spooning pork and coleslaw onto buns.
- For added flavor, lightly toast buns, top with American cheese.
