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5 from 1 vote

Slow Cooker Pulled Pork Sandwiches

Servings: 8 to 10 servings
Author: Jennifer Locklin


  • 1 teaspoon vegetable oil
  • 1 3 to 4 pound pork roast
  • 1 tablespoon seasoned salt used: Lawry’s
  • 1 12 oz can root beer
  • 1/4 cup liquid smoke
  • 1 cup barbecue sauce used: Sweet Baby Ray’s
  • 1/4 cup light brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 onion chopped
  • 4 cloves garlic minced
  • 8 hamburger buns
  • 4 tablespoons butter softened


  • Grease the bowl of a 6-quart slow cooker with vegetable oil.
  • Season all sides of pork roast with seasoned salt and place into the greased slow cooker bowl.
  • Place chopped onions over seasoned meat.
  • In a medium bowl, whisk together root beer, liquid smoke, barbecue sauce, brown sugar, mustard, Worcestershire sauce, chili powder and garlic. Pour mixture over pork roast and onions.
  • Cover and cook on high for 4 hours or on low for 6 to 8 hours until fork-tender.
  • Carefully remove pork from slow cooker and shred with two forks. Return shredded meat to slow cooker and stir all of the juices and meat together.
  • Spread softened butter on hamburger buns and toast butter-side up under oven broiler until golden brown.
  • Spoon a generous amount of pork onto toasted bun bottoms and top with the other bun half. You may also top meat with coleslaw or additional onions and pickles.
  • Serve immediately.