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Root Beer Pulled Pork With Creamy Cilantro-Lime Slaw

9 Hrs


3-5 lbs Pork

White Onions, sliced

Root Beer

Stubb's BBQ Sauce

Martin's Sandwich Potato Rolls

8 Cups Shredded Cabbage/ Coleslaw

4 Green Onions, thinly chopped

1 Serrano Chile, finely chopped with seeds

1/3 Cup Light Mayo

3/4 Cup Light Sour Cream

2 Tbsp Seasoned Rice Vinegar

1/3 Cup Cilantro, chopped

2 Tbsp Lime Juice

1 tsp Lime Zest

Serves: 9-12


Step 1

Place pork (3-5 lbs) on a bed of sliced white onions in crock pot, partially submerged in root beer, and let it cook on low for 7-8 hours.

Step 2

Drain out the root beer after 7 hours, shred the pork within the crock pot, top with a hefty dose of BBQ sauce and allow it to cook in the sauce for an additional hour.

Step 3

Prepare Coleslaw:

Whisk together mayo, vinegar, lime juice and sour cream.

Step 4

Fold in chopped cilantro, lime zest and Serrano chile.

Step 5

Put cabbage and green onions in large bowl, cover in dressing and stir to combine.

Step 6

Salt and pepper to taste, refrigerate for at least one hour before serving.

Step 7

After one hour, serve pulled pork on Martin’s Sandwich Potato Rolls, topped with coleslaw.

Recipe and Picture from