Rebel Float Root Beer Pork (Print View)

Pulled pork in root beer, served on sliders with fresh slaw—rich flavors, perfect for sharing.

# Components:

→ Pork & Braising Liquid

01 - 3 pounds boneless pork shoulder, trimmed
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced
07 - 2 cups root beer
08 - 1 cup low-sodium chicken broth
09 - 1/4 cup apple cider vinegar
10 - 2 tablespoons tomato paste
11 - 1 tablespoon smoked paprika
12 - 1 teaspoon ground cumin
13 - 2 tablespoons brown sugar

→ Sliders & Slaw

14 - 12 slider buns, split
15 - 2 cups coleslaw mix (shredded cabbage and carrots)
16 - 1/4 cup mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon sugar
19 - 1/2 teaspoon celery seed
20 - Salt and pepper, to taste
21 - 2 tablespoons unsalted butter, melted (optional, for toasting buns)

# Directions:

01 - Set oven temperature to 325°F (165°C) to prepare for braising.
02 - Pat pork shoulder dry and season all sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear pork on all sides until evenly browned, about 3 to 4 minutes per side. Transfer pork to a plate.
04 - Add sliced onion to the pot and sauté for 3 minutes until softened. Add minced garlic and continue to cook for 1 minute.
05 - Stir in tomato paste, smoked paprika, ground cumin, and brown sugar. Cook for 1 minute, then deglaze with apple cider vinegar.
06 - Pour in root beer and chicken broth. Return pork shoulder to pot, nestling into the liquid.
07 - Bring liquid to a simmer. Cover Dutch oven and transfer to the oven. Braise for 2.5 to 3 hours, turning pork halfway through, until meat is fork-tender.
08 - While pork braises, combine mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper in a mixing bowl. Whisk until smooth, then toss with coleslaw mix. Chill until ready to serve.
09 - When pork is cooked, remove Dutch oven from oven. Transfer pork to a large bowl. Skim excess fat from braising liquid, then simmer liquid on the stovetop to reduce volume by half, about 10 to 15 minutes.
10 - Shred pork with two forks, discarding excess fat. Return shredded pork to Dutch oven and mix thoroughly with reduced sauce.
11 - Brush split slider buns with melted butter and toast under broiler or in skillet until golden, if desired.
12 - Pile generous portions of sauced pulled pork onto each slider bun, top with tangy slaw, and serve immediately.

# Expert Advice:

01 -
  • Uses easily found pantry staples and budget-friendly pork shoulder
  • Fills your kitchen with mouthwatering aromas as it braises
  • Crowd-pleasing sliders that work for parties, game days, or casual dinners
  • Root beer gives the pork a caramel richness you cannot get any other way
  • Make ahead friendly and easy to double
02 -
  • High in protein and delivers a satisfying mix of sweet tangy and smoky flavors
  • Sliders reheat beautifully and are freezer friendly
  • Great for make-ahead Entertainers can prep most components a day early
03 -
  • Let the meat rest before shredding The juices redistribute and keep every bite succulent
  • Reduce the sauce well until thickened or the sliders can get soggy
  • Keep the slaw cold for maximum contrast in each bite
  • I learned the hard way to always toast the buns It keeps them sturdy adds irresistible buttery crunch and stops the bread from soaking up all that gorgeous sauce

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