These root beer pulled pork sliders are a favorite—tender pork slow-cooked until juicy, tossed in a root beer BBQ sauce, and served on slider rolls with a crunchy jalapeño apple slaw. They’re irresistible.
I absolutely love a good pulled pork sandwich.
When the pork is finished with homemade BBQ sauce and topped with a crisp, refreshing slaw, it’s hard to beat. This version is my go-to lately.
This root beer pulled pork is served on Hawaiian slider buns and piled with a crunchy, creamy jalapeño apple slaw. A generous drizzle of root beer BBQ sauce brings everything together.
They’re perfect for parties, game day, or a simple weeknight dinner. The prep is straightforward: the pork cooks in the slow cooker for hours, and the slaw is quick to assemble the next day.
I like making a big pan of pull-apart sliders for guests—everyone loves them.
To build the pork’s base flavor, a splash of root beer goes into the slow cooker with the roast. More root beer is used to make the homemade root beer BBQ sauce, which is tangy, sweet, and perfectly balanced with a great consistency. It’s wonderful on the shredded pork.
When the pork is done, toss it with the sauce so the flavors meld. You’ll be tempted to eat it right from the slow cooker—I always do.
The slaw is crunchy, slightly creamy, tart, a touch sweet, and has a little heat from jalapeño. I usually prefer vinegar-based slaws, but this creamy jalapeño slaw balances the tang of the BBQ sauce and adds a cooling, spicy contrast. It also works well as a side salad or base for more ingredients.
The slaw includes cabbage, red onion, apples, jalapeños (seeds removed to tame the heat), and cilantro. The dressing blends Greek yogurt, mayonnaise, a bit of sugar, dry mustard, white vinegar, celery salt, and seasoning—bright and creamy.
The textures and complementary flavors—tender pork, briny BBQ, crisp sweet-tart slaw, and soft rolls—make these sliders outstanding. Serve as pull-apart sliders on Hawaiian rolls or as individual sandwiches on brioche or kaiser rolls.
If you’re hosting, keep the pork hot in the slow cooker, the slaw chilled in a bowl, and offer a basket of buns so guests can build their own sandwiches—the rolls will stay less soggy that way. For immediate crowd-pleasing service, arrange the sliders on a slab of Hawaiian rolls and serve right away so they don’t become too soft.
This combination—tender pork, flavorful root beer BBQ sauce, slightly spicy-sweet crunchy slaw, and soft rolls—is simply fabulous. I love it.
Root Beer Pulled Pork Sliders
Root Beer Pulled Pork Sliders with Jalapeño Slaw
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Ingredients
Root Beer Pulled Pork
- 4 pounds pork shoulder roast
- Kosher salt and pepper
- 1 tablespoon canola or vegetable oil
- 1/3 cup root beer
- 1 loaf of 12-count slider buns (brioche or Hawaiian rolls)
Root Beer BBQ Sauce
- 3/4 cup ketchup
- 2/3 cup root beer
- 1/2 cup honey
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Creamy Jalapeño Slaw
- 1 small green cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1 apple, sliced into matchsticks
- 2 jalapeño peppers, thinly sliced and seeds removed
- 1/3 cup chopped cilantro
- 2/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 teaspoons dry mustard
- 1 teaspoon celery salt
- Kosher salt and pepper, to taste
Instructions
Root Beer Pulled Pork
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For best flavor, sear the pork first. If your slow cooker can sear, use that function; otherwise, heat a large pot over medium-high heat with the oil. Season the pork roast with salt and pepper, then sear on all sides until deeply golden. Transfer to the slow cooker if needed and pour in 1/3 cup root beer.
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Cover and cook on low for 8 to 10 hours, until the pork shreds easily with a fork. Shred the pork and mix with the cooking juices. If there’s excess liquid, you can cook on high with the lid off for 15 minutes to reduce it. Stir in 1/3 cup of the root beer BBQ sauce.
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To assemble sliders, slice the slab of rolls horizontally, keeping them attached where possible. Place the bottom half on a baking sheet, top with pulled pork, drizzle additional BBQ sauce, add the jalapeño slaw, and finish with the top half of the rolls. Serve immediately.
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You can also serve the pork on individual brioche or kaiser rolls.
Root Beer BBQ Sauce
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Combine all sauce ingredients in a saucepan and whisk to combine. Bring to a boil over medium heat, then reduce to low and simmer for 30 to 60 minutes until thickened, stirring occasionally. Remove from heat and let cool to thicken further.
Creamy Jalapeño Slaw
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In a large bowl, combine cabbage, red onion, apples, jalapeños, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, sugar, vinegar, dry mustard, celery salt, and a pinch of salt and pepper. Pour the dressing over the vegetables and toss to coat.
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Let the slaw sit for 15 minutes before serving, or chill for up to an hour. Leftovers are tasty but will lose some crispness if stored overnight.
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The perfect bite!