Root Beer Pulled Pork Sandwiches

If you want to add more American recipes to your recipe box, Root Beer Pulled Pork Sandwiches might be a recipe you should try. One serving contains 360 calories, 19g of protein, and 7g of fat. This dairy free recipe serves 12 and costs $1.06 per serving. Father's Day will be even more special with this recipe. This recipe from Taste of Home requires pork shoulder roast, root beer, barbecue sauce, and sub rolls. Plenty of people made this recipe, and 852 would say it hit the spot. It works best as a main course, and is done in around 8 hours and 50 minutes. Overall, this recipe earns a pretty good spoonacular score of 74%. If you like this recipe, you might also like recipes such as Root Beer Pulled Pork Sandwiches, Root Beer Pulled Pork Sandwiches, and Root Beer Pulled Pork Sandwiches.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 510 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours. Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 12 servings. Test Kitchen Tip: Root Beer Pulled Pork makes a standout nacho topper. Pile tortilla chips on a plate, and top with hot pork, shredded cheese and sliced jalapenos. Originally published as Root Beer Pulled Pork Sandwiches in Simple & Delicious June/July 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:

1. Place roast in a 4- or 5-qt. slow cooker.

2. Add root beer; cook, covered, on low until meat is tender, 8-10 hours.

3. Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes.

4. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight.

5. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Information:

covered percent of daily need