Root root root for the home team. You won’t have to worry about losing here though with this Root Beer Pulled Pork Sandwich. Absolutely packed with flavor, this is an excellent excuse to bust out your smoker for another home run.
Tips / Suggestions
- If the pork doesn’t have the amount of bark you prefer at 165 degrees F, just smoke it longer till it does. 165 degrees is just a typical temperature of when to pull. It can go to 180 or so if need be.
- If you don’t have any mayo, use yellow mustard or a hot sauce. Any of those work well for binders.
- I highly recommend taking a bun, applying butter to both sides, and pan searing the inside of both halves. It really elevates the sandwich.
Root Beer Pulled Pork Sandwich
Servings
8
servingsPrep time
24
hoursCooking time
10
hoursCalorieskcal
Pork butt marinated in root beer overnight, smoked low and slow, and shredded to make one extremely delicious sandwich topped with coleslaw and a root beer BBQ sauce.
Ingredients
1 1 pork butt (roughly 6-8 lbs)
2 liters 2 root beer
2 tbsp 2 mayonnaise
1 cup 1 BBQ seasoning of choice
4 tbsp 4 butter unsalted
- Root Beer BBQ Sauce
1 cup 1 root beer
1 cup 1 ketchup
1/2 cup 1/2 dijon mustard
1 tbsp 1 worcestershire sauce
2 tbsp 2 brown sugar
1 tsp 1 molasses
Directions
- Take the pork butt and score the fat cap. Place in a large container and submerge in the root beer. Cover and place in the refrigerator for 24 hours. If you have time, try 2 or 3 days.
- Remove the pork butt from the root beer, pat try, cover with the mayo, and coat all sides with the BBQ seasoning. Set aside.
- Heat your smoker to 250 degrees indirect and add some chunks of apple wood. Place the pork on the smoker fat cap side up.
- While the pork is smoking, combine all of the BBQ sauce ingredients into a sauce pot, and mix thoroughly. Bring to a boil and then continue to simmer for roughly 20 minutes, or until your desired thickness.
- Once the pork reaches roughly 165 degrees F internal, place in a aluminum foil pan, add 2 cups of root beer, top with the slices of butter, cover with aluminum foil, and place back on the smoker.
- Once the internal temperature reaches 200-205 degrees F internal, remove from the grill and let rest for 30 minutes to an hour. Shred the pork and add to a sandwich bun, topped with cole slaw / BBQ sauce, and dig in.
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