Crockpot Root Beer Pulled Pork + Video
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
364 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Crockpot Root Beer Pulled Pork + Video
Description
The recipe begins with a spice rub combining chili seasoning, garlic and onion powders, smoked paprika, mustard powder, fennel seed, and celery seed pressed into a 4-pound pork shoulder. This blend imparts layers of savory and aromatic notes. The pork is cooked in a slow cooker atop chopped onions, bathed in root beer and barbecue sauce, which slow cook together to tenderize the meat and infuse it with sweetness and tang.
After an 8-hour slow cook on low, the pork is shredded and a reduction of root beer creates a syrup used to blend with the cooking liquids, then thickened to a catsup-like consistency which is poured over the pulled pork. This final sauce adds concentrated flavor, balancing the smoky, spicy, and sweet elements.
The dish is ideal for casual meals such as sandwiches or plates alongside sides. The seasoning and layering via root beer and barbecue sauce result in a rich, juicy pulled pork with a subtle complexity from the fennel and celery seeds.
Ingredients
- 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 mustard powder dry
- 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 BBQ sauce or your favorite recipe or store brand, Kansas City Style
Instructions
- 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.
Notes
- If using whole fennel seeds, grind them with other spices in a spice grinder or food processor to ensure even distribution.
- Keep ground fennel seeds stored in an airtight container for use in spice blends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 1282mg | 53% |
| Potassium | 717mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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