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Starfield Vineyards

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Recipes

Root Beer Pulled Pork with Fresh Coleslaw

Root Beer Pulled Pork with Fresh Coleslaw
Recipe Date:
August 16, 2019
Serving Size:
12
Cook Time:
09:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • Pulled Pork
  • 3 to 4 lbs pork shoulder
  • 12 ozs root beer (We use IBC)
  • 1 cup favorite BBQ sauce (We use Sweet Baby Ray's)
  • 1 packet Lipton's Onion Soup Mix
  • 1/2 cup brown sugar
  • 3/4 cup apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp hot pepper sauce (optional)
  • 1 tbsp cheyenne pepper (optional)
  • 12 sweet hawaiian rolls
  • ---
  • Coleslaw
  • 32 oz finely shredded cabbage
  • 1 finely grated carrot
  • 3/4 cup mayonnaise
  • 2 to 3 tbsp vinegar
  • 3 tbsps milk
  • 1/2 cup white sugar (optional)
  • salt & pepper to taste
Directions

Pulled Pork

  • Place all pulled pork ingredients in a crock pot and cook on low for 8 hours.
  • Pull pork from crock pot and shred with a fork and knife.
  • Remove 2/3 of the juice from the crock pot. Transfer juice to a medium size sauce pot and bring to a simmer.
  • Transfer shredded pork back to crock pot and turn on low.
  • While you are waiting for the juice to simmer, in a separate bowl, add 2 teaspoons of corn starch to ¼ cup of water. Mix thoroughly.
  • Once the juice is simmering, add corn starch mixture and keep stirring until you reach desired thickness. Remove sauce from heat once desired thickness has been reached.
  • Mix sauce and pulled pork together to coat.

Coleslaw

  • Place all coleslaw ingredients in a large mixing bowl. Stir thoroughly.
  • If you like more vinegar-based coleslaw, add vinegar to taste preferences. If you like sweeter coleslaw, add white sugar to taste preferences.
  • Once the sauce and coleslaw have been competed, serve by spooning pork and coleslaw on to buns.
  • For added flavor, lightly toast buns, top with American cheese.

Download a printable PDF of this recipe.

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