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Slow Cooker Root Beer Pork Sandwiches

Name: Slow Cooker Root Beer Pork Sandwiches
Prep time: 40 min
Total time: 7 h 45 min
Yield: 12
Ingredients: 3 to 4 lb boneless pork shoulder roast, trimmed; 1 tablespoon salt; 2 tablespoons butter; 1 cup root beer (from 12-oz bottle or can); 1/4 cup molasses; 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can); 1 tablespoon Dijon mustard; 1 tablespoon chili powder; 3 garlic cloves, chopped; 1 cup sliced yellow onion; 3/4 cup mayonnaise; 2 tablespoons sugar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 bag (14 oz) tricolor slaw mix; 12 burger buns

5 Ratings

5 Reviews

Kitchen Tested

Prep 40 min
Total 7 hr 45 min
Servings 12

Root beer and pork are a match made in heaven – and they come together in your slow cooker for a set-it-and-forget-it feast.

By Tablespoon Kitchens

Updated October 25, 2016

Ingredients

Pork

3 to 4 lb boneless pork shoulder roast, trimmed
1 tablespoon salt
2 tablespoons butter
1 cup root beer (from 12-oz bottle or can)
1/4 cup molasses
2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
1 tablespoon Dijon mustard
1 tablespoon chili powder
3 garlic cloves, chopped
1 cup sliced yellow onion

Slaw

3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bag (14 oz) tricolor slaw mix
12 burger buns

Steps

1

Spray 5-quart slow cooker with cooking spray. Rub pork with 1 tablespoon salt. In 12-inch skillet over medium heat, melt butter; cook pork in butter 2 to 4 minutes on each side or until browned. Transfer pork to slow cooker.
2

In large bowl, beat root beer, molasses, tomato paste, mustard, chili powder and garlic with whisk. Stir in onion. Pour mixture over pork in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
3

Meanwhile, in large bowl, mix mayonnaise, sugar, lemon juice, mustard, 1/2 teaspoon salt and the pepper. Add slaw mix, and toss to coat. Cover and refrigerate at least 1 hour, but no longer than 10 hours. Stir before serving.
4

Carefully transfer pork to cutting board; let stand about 5 minutes or until cool enough to handle. Shred pork, discarding any pieces of fat and cartilage. Return pork to liquid in cooker, and toss to coat and heat through. Using slotted spoon, top buns with pork mixture. Top pork with slaw.

Don’t have time to make dressing? Use 3/4 cup prepared cole slaw dressing instead.
Storing leftovers? Make sure to pour the cooking liquid over the shredded pork to keep pork from drying out.

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 240

Total Fat: 27g; 42%

Saturated Fat: 8g; 39%

Trans Fat: 0g

Cholesterol: 80mg; 27%

Sodium: 1120mg; 47%

Potassium: 560mg; 16%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 9%

Sugars: 13g

Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 15%; 15%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;