Name: Root Beer Pulled Pork
Prep time: 30 min
Cook time: 720 min
Total time: 870 min
Ingredients: 1 Pork Shoulder (8-10 lbs); 1 C Hot Sauce (for binder); BBQ Rub; 2 L Root Beer; 2 C Root Beer (not diet); 1 1/2 C Ketchup; 1/2 C Brown Sugar (light or dark); 1/4 C Apple Cider Vinegar; 2 TBSP Worcestershire Sauce; 1 TBSP Dijon Mustard; 1 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Smoked Paprika; Pinch of Cayenne (optional, for heat)

A root beer pulled pork sandwich topped with BBQ sauce sits on a wooden surface. Behind it are a plastic container labeled Root Beer BBQ Sauce and a tilted bottle of root beer.

When I first started experimenting with smoked pork, I never thought root beer would be the secret ingredient I’d fall in love with.

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This root beer pulled pork is smoky, sweet, tangy, and ridiculously juicy. It’s the kind of BBQ that makes neighbors wander over just to ask what’s cooking, and it’s perfect for game day, backyard cookouts, or any time you want to feed a hungry crowd.

A hand pours a dark soda from a bottle over a scored piece of raw pork in a baking tray, preparing the meat for cooking.

Why You’ll Love Root Beer Pulled Pork

The root beer adds a subtle sweetness that balances the smoke perfectly.
The homemade Root Beer BBQ Sauce pairs beautifully with tender root beer pulled pork.
This recipe makes enough pulled pork to feed a crowd and still have leftovers.

A blue sticky note labeled FRIDGE sits on top of a closed brown appliance with the word FRIDGE faintly embossed on its surface.

Ingredients And Tools You’ll Need

Main Pork Ingredients

1 Pork Shoulder (8–10 lbs)
1 C Hot Sauce (binder)
BBQ Rub
2 L Root Beer

Raw pork belly with scored skin is marinating in a dark liquid inside a rectangular container. The marinade partially covers the meat, and the surface is shiny with some bubbles.

Root Beer BBQ Sauce

2 C Root Beer (not diet)
1 ½ C Ketchup
½ C Brown Sugar (light or dark)
¼ C Apple Cider Vinegar
2 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
Pinch of Cayenne (optional, for heat)

A large, raw piece of pork covered with red marinade or sauce sits in a black roasting pan on a wooden surface.

Tools You’ll Need

Smoker (I recommend hickory or cherry wood)
Large container for marinating
Aluminum pans
Drip pan with water
Saucepan for BBQ sauce
Meat thermometer
Foil for wrapping

A large slab of pork meat with a crosshatch pattern is coated in a reddish-brown dry rub seasoning, resting in a roasting pan on a wooden surface.

How To Make Root Beer Pulled Pork

Preparation

Start by trimming any loose fat or uneven pieces from your pork shoulder. Score the fat cap in a cross-hatch pattern so the flavors can work their way deep into the meat. Place the pork in a container and pour in 2 liters of root beer. Let it soak anywhere from 8 to 24 hours in the fridge, making sure the meat stays submerged- this step is key for root beer pulled pork.

A large, seasoned pork roast with scored skin is cooking on a metal rack inside a smoker, with aluminum trays below to catch drippings. The surface of the meat is coated in spices.

When you’re ready to cook, fire up your smoker to 225F. I love using hickory or cherry wood here because they give the pulled pork a rich, balanced smoke flavor. Pat the pork dry, coat it with hot sauce as your binder, and cover it generously with your favorite BBQ rub. This prep ensures the bark on your root beer pulled pork comes out perfect.

A large, seasoned beef brisket with a checkered cut sits in a foil pan on a grill. A meat thermometer is inserted into the brisket, and juices are pooled at the bottom of the pan.

Cooking

I usually set my pork shoulder in the smoker around 10 PM with a drip pan of water. After about 8 hours, the internal temp should be in the 155–165F range. At this point, transfer the pork into an aluminum pan, increase the smoker temp to 275F, add enough root beer to cover the bottom, wrap tightly with foil, and continue cooking until the pork reaches 203F.

Four foil-covered aluminum trays with food are stored inside a gray insulated food carrier with a wooden shelf, situated outdoors near a brick wall and greenery.

Tip: Cook root beer pulled pork at 225F until it reaches an internal temp of 155 - 165F, then wrap and increase temperature to 275F for the rest of the cook. For the juiciest results make sure after it's done cooking you let it rest for a minimum of 2 hours.

A close-up of a hand pouring dark soda from a bottle into a white frying pan on a stove, with bubbling liquid filling the pan.

Once done, remove the pork from the smoker and let it rest, still wrapped, for at least 2 hours. This resting period makes root beer pulled pork easy to shred and locks in all the juices.

A thick, reddish-brown sauce is being poured from a white bowl into a small, clear plastic container on a patterned wooden surface.

Root Beer BBQ Sauce

While the pork rests, pour 2 cups of root beer into a saucepan and bring it to a simmer over medium heat. Reduce it by half so the flavor intensifies. Stir in ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and spices. Let it simmer uncovered for 20–30 minutes until thickened. Taste as you go - add more sugar for sweetness, vinegar for tang, or cayenne for heat.

Once it’s cooled slightly, this Root Beer BBQ Sauce is perfect for brushing over ribs, drizzling on sandwiches, or tossing with root beer pulled pork.

A cooked, seasoned pork roast with a dark, crispy crust sits in a disposable aluminum tray with juices pooling at the bottom. The meat is scored with a crosshatch pattern.

Serving the Pulled Pork

I like to pile my root beer pulled pork high on toasted buns with extra sauce and sometimes a scoop of creamy coleslaw. It’s also amazing on baked potatoes, nachos, or even pizza for a fun twist. Leftovers keep well in the fridge for 3-4 days and reheat beautifully in a skillet with a splash of root beer, bacon grease, or even chicken stock to keep things moist.

A close-up of shredded pulled pork in a disposable aluminum tray, with a bottle of root beer partially visible in the background.

For freezing, portion the root beer pulled pork into bags with a little sauce, then thaw and reheat when you need a quick BBQ fix.

A pile of shredded barbecue pork sits on a toasted bun, placed on a wooden cutting board. In the background, a bottle of Barq’s root beer lies on its side.

Notes And Pro Tips

Always rest your root beer pulled pork for at least 2 hours - it makes a huge difference.
Don’t skip scoring the fat cap, it helps render and adds more bark.
Use a drip pan with water in your smoker to maintain steady humidity.
If you’re short on time, you can speed up the cook by cranking to 250F, but I think 225F gives better results.

A pulled pork sandwich topped with barbecue sauce sits on a wooden surface, with shredded meat spilling over the sides of a toasted bun.

Variations

Swap the pork shoulder for a pork butt if that’s what you’ve got - it’s basically the same cut and works perfectly.
If you’re not into root beer, try Dr Pepper or cola for a slightly different flavor profile in your pulled pork.
Want to spice it up? Add chipotle powder or extra cayenne to the rub and sauce to give your root beer pulled pork more heat.

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A pulled pork sandwich topped with BBQ sauce sits on a wooden surface. Behind it are a plastic container labeled Root Beer BBQ Sauce and a tilted bottle of root beer.

Root Beer Pulled Pork

Print Pin Rate

Prep Time: 30

Cook Time: 12

Resting Time: 2

Total Time: 14 30

Servings:

Calories: 116kcal

Ingredients

1 Pork Shoulder 8-10 lbs
1 C Hot Sauce for binder
BBQ Rub
2 L Root Beer

Root Beer BBQ Sauce

2 C Root Beer not diet
1 ½ C Ketchup
½ C Brown Sugar light or dark
¼ C Apple Cider Vinegar
2 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
Pinch of Cayenne optional, for heat

Instructions

Prepare your pork by removing from packaging, cutting off any loose pieces of meat or fat, those won't cook well. Score fat cap in a cross-hatch pattern
Place in a container and add 2L of Root Beer to soak in between 8-24 hours. Make sure as much of the meat is covered.
For my overnight method: Preheat the smoker to 225F using your favorite smoking wood - I prefer hickory or cherry for pulled pork.
Add hot sauce for your binder, and liberally cover the pork with with your favorite BBQ Rub
I like to place mine in the smoker at about 10PM, along with a drip pan filled with water- after about 8 hours the meat will be 155 - 165F and will be time to put in the pan to wrap.
Increase your smoker temperature to 275F - it'll be this temp until you finish the cook. Place pork in an aluminum pan with enough Root Beer to cover the bottom of the pan. Wrap tightly with foil, and cook until the pork hits 203F
Remove pan from smoker, and rest meat for a minimum of 2 hours before shredding and serving.

Root Beer BBQ Sauce

Pour the root beer into a saucepan and bring to a simmer over medium heat. Let it reduce by about half so the flavor concentrates.
Stir in the ketchup, brown sugar, vinegar, Worcestershire, mustard, and spices.
Simmer uncovered, stirring occasionally, until the sauce thickens to your liking (20–30 minutes).
Taste and adjust - add more sugar for sweetness, vinegar for tang, or cayenne for heat.
Let it cool slightly before brushing onto ribs, pulled pork, or chicken. Store leftovers in a sealed jar in the fridge for up to a week.

Nutrition

Table of Contents

Why You’ll Love Root Beer Pulled Pork

Ingredients And Tools You’ll Need