Save These Rebel Float Root Beer Braised Pork Sliders are my secret-weapon party dish for feeding a crowd without fuss. The pork turns fall-apart tender after hours in the oven with root beer and warming spices. Topped with a quick tangy slaw, they are the kind of irresistible comfort food people talk about long after the plates are cleaned.
I tried this for a family birthday and even the pickiest eaters were asking for seconds. Now it is my go-to anytime I need a meal guaranteed to please.
Ingredients
- Boneless pork shoulder: The marbling means meltingly tender shreds when slow-cooked Look for meat with some fat but not excessive gristle
- Olive oil: Helps brown the meat and build flavor Choose extra-virgin for the best depth
- Kosher salt and freshly ground black pepper: Essential for seasoning Both bring out the pork’s natural sweetness
- Yellow onion: Adds sweetness and body to the braise Pick one that feels heavy and firm
- Garlic: Lends savory depth Freshly minced for punch
- Rebel Float Root Beer or any quality root beer: This is the secret ingredient that creates a sweet spiced base
- Low-sodium chicken broth: Keeps the pork juicy and lets the root beer flavor shine
- Apple cider vinegar: Brings bright tang to cut through richness Use raw unfiltered if you have it
- Tomato paste: Intensifies the braising sauce Look for deep red paste with no metallic smell
- Smoked paprika: Gives the meat a mellow smokiness Spanish is especially flavorful
- Ground cumin: Layers in earthy warmth Use fresh-ground if possible
- Brown sugar: Rounds out the savory notes and boosts caramelization
- Slider buns: Soft and slightly sweet supports the pulled pork Use fresh bakery buns for best results
- Coleslaw mix: A crunchy quick fix for slaw Look for bagged cabbage and carrot combos without browning
- Mayonnaise: Ties the slaw together Creamy full-fat brands work best
- More apple cider vinegar: Lifts the slaw
- Sugar and celery seed: Adds classic slaw flavor and zest
- Salt and pepper: Balances the slaw
- Unsalted butter: For golden buns Adds richness If you like you can skip this step
Instructions
- Sear the Pork:
- Pat the pork shoulder dry and season well on all sides with kosher salt and black pepper Heat olive oil in a large Dutch oven over medium-high When the pot is hot add the pork Brown each surface deeply about three to four minutes per side This caramelization builds layers of flavor in the finished sliders Transfer browned pork to a plate to rest
- Sauté Onion and Garlic:
- Reduce heat to medium Add sliced onion to the same pot Stir to coat with oil Cook for about three minutes so the onion softens and leaves its fond on the bottom of the pot Add minced garlic and cook just until fragrant about one minute Scrape up any browned bits
- Bloom the Spices and Deglaze:
- Push onions aside and stir in tomato paste smoked paprika cumin and brown sugar Stir constantly for one minute This step cooks the raw edge off the tomato and opens up those smoky sweet flavors Immediately pour in apple cider vinegar to deglaze Scrape all that deep color off the pan bottom
- Add Liquids and Return Pork:
- Carefully pour in root beer and chicken broth Give everything a good stir Nestle the seared pork back into the pot so it is mostly submerged in the liquid
- Braise the Pork:
- Raise heat to bring the mixture just to a simmer Cover tightly and transfer the whole pot into a preheated oven at three twenty five degrees Fahrenheit Cook for two and a half to three hours turning the pork once halfway through The meat is ready when it easily shreds with a fork
- Make the Slaw:
- While the pork simmers whisk mayonnaise apple cider vinegar sugar celery seed and a pinch of salt and black pepper in a bowl Toss with coleslaw mix until evenly coated Cover and refrigerate to let flavors meld
- Reduce the Braising Sauce:
- When pork is done transfer it to a bowl and tent with foil Skim any visible fat from the liquid remaining in the pot Set pot on the stove and simmer liquid over medium to medium-high heat until it reduces by half This step concentrates all the savory sweet flavor
- Shred and Sauce the Pork:
- Use two forks to shred pork into thick juicy strands Discard any big chunks of fat Pour reduced sauce over the pulled pork and toss well to coat so every bite is sticky and flavorful
- Toast the Slider Buns:
- If you want golden buns brush split slider buns lightly with melted butter Toast under a broiler or skillet until edges are crisp and fragrant
- Assemble the Sliders:
- To serve mound a generous scoop of saucy pork on each slider bottom Top with chilled coleslaw Place on the top bun Serve right away
Save My favorite part of this recipe is how the root beer transforms the pork into something with just a hint of nostalgia It reminds me of summer family reunions when we would practically fight over who got the last slider
Storage Tips
Braised pulled pork keeps in an airtight container for four days in the fridge Reheat gently on the stovetop or microwave with a splash of broth to keep it moist If freezing divide cooled pulled pork into portions and freeze up to three months Thaw in the fridge and rewarm with some of the sauce
Ingredient Substitutions
Boneless pork shoulder is ideal but pork loin trimmed of fat will work for a leaner option For a twist use boneless chicken thighs Braise a little less time and shred The slaw can go dairy free with plant-based mayo or lighten up with Greek yogurt For gluten-free sliders just choose gluten-free rolls
Serving Suggestions
Serve these sliders with house pickles potato salad or classic chips For a fun twist top with pickled red onions or spicy jalapenos They pair perfectly with crunchy apple slices and a cold drink like a crisp lager or root beer float
Save Making these sliders is always a hit Relax and enjoy every bite of sweet-savory goodness at your next get-together!
Cooking Questions
- → What makes root beer a good braising liquid for pork?
Root beer adds subtle sweetness, spice, and helps tenderize the pork, complementing savory seasonings for complex flavor.
- → Can I use a different cut of meat?
Boneless pork shoulder is ideal for its marbling, but chicken thighs can be substituted for a lighter alternative.
- → How do I keep the sliders from getting soggy?
Lightly toasting the buns adds barrier and texture, preventing excess moisture and enhancing flavor.
- → Is it possible to make these ahead of time?
Shred and mix the pork with sauce in advance; reheat gently before assembling. Assemble sliders just before serving.
- → What toppings pair well with these sliders?
Pickled red onions, sliced jalapeños, or extra slaw add fresh flavor and crunch to complement the tender pork.
- → How can I make this dish gluten-free?
Choose gluten-free buns and ensure all condiments are certified gluten-free for a safe and delicious option.