Root Beer Pulled Pork Sandwich



Well, we thought we knew how to make a great slow-cooked barbecue, but we have been schooled! This barbecue is delicious. A little root beer and some liquid smoke were just the thing to tenderize the pork and impart a lovely flavor as well. However, the critical component is the Sassy Sauce. A bit of a kitchen science project  — a cup of this – a dash of that — created a beautiful, thick, dark barbecue sauce that is sweet, mild, and smoky. If I use this recipe again I will probably add some thinly sliced onion to the crock pot and work to bring a little more “heat” to the barbecue sauce.



  • 1 port tenderloin or roast (about 2 pounds), cut in half
  •  1 tablespoon seasoning salt
  •  1 can (12 ounces) root beer
  •  1 bottle (4 ounces) liquid smoke
  •  1 cup Sassy Sauce, recipe follows, or your favorite barbecue sauce
  •  8 hamburger buns
  • Spicy bread and butter pickle chips, for serving

Sassy Sauce:

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/2 cup molasses
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon liquid smoke
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon cayenne pepper


  1. Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours.
  2. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
  3. To make the Sassy Sauce, combine the ketchup, brown sugar and mustard and to a medium saucepan until sugar is dissolved. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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