Root Beer Braised Bbq Pulled Pork Recipe

Prepare the rub and sear pork

Pat the pork shoulder dry with paper towels. In a small bowl combine smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne (if using), and brown sugar. Rub the spice mix all over the pork. Heat neutral oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear the pork on all sides — about 4–5 minutes per side — until a deep golden crust forms. Transfer pork to a plate.

Root beer braise

Lower heat to medium. Add root beer to the pot and scrape up any browned bits from the bottom with a wooden spoon. Stir in apple cider vinegar and yellow mustard. Return the seared pork to the pot. The liquid should come about halfway up the pork — if needed, add up to 2 more cups root beer or water. Bring to a gentle simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise until the pork is fork-tender and an instant-read thermometer inserted into the center reads at least 195°F and easily pulls apart, about 3 to 3 1/2 hours depending on size.

Rest and shred

Carefully remove the pork from the braising liquid and let rest on a large tray for 10–15 minutes. Meanwhile, reserve 2 cups of the braising liquid and any pan bits for the sauce. Using two forks or meat claws, shred the pork into bite-size pieces, discarding excess fat. Transfer shredded pork to a large bowl.

Strain the reserved braising liquid into a saucepan and skim off excess fat. Bring the liquid to a simmer over medium heat and reduce by about one-third until slightly syrupy (6–10 minutes). Add ketchup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, and hot sauce (if using). Simmer gently, stirring occasionally, until sauce reduces and thickens to a glossy BBQ consistency (8–12 minutes). Stir in butter, then season with salt and pepper to taste. If the sauce is too thick, thin with a little water or additional root beer; if too thin, continue reducing. Reserve about 1 cup of sauce for tossing pork and extra for serving.

Combine sauce and pork: Add 3/4 to 1 cup of the warm sauce to the shredded pork and toss gently to coat. Adjust quantity depending on how saucy you like it. Keep the bowl covered and warm until assembly.

Make the dressing: In a medium bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and black pepper until smooth. Taste and adjust seasoning; add the minced scotch bonnet/habanero if you want heat (start with very little and adjust).

Toss the slaw: In a large bowl combine green cabbage, red cabbage, grated carrot, red bell pepper, scallions, and cilantro. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate at least 30 minutes to let flavors meld. Just before serving, taste and adjust salt or acidity if needed.

Toast the buns: Heat a skillet or griddle over medium heat. Spread butter on cut sides of pretzel buns. Toast buttered sides in the skillet until deep golden and slightly crisp, about 2 minutes.

Melt cheese (optional): If you prefer melty cheese, place toasted bottom buns on a sheet tray, top each with a generous portion of sauced pulled pork and a slice of smoked Port Salut. Place under a broiler for 1–2 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.

Assemble sandwiches: Place a layer of pulled pork (with cheese, melted or cold as preferred) on the bottom bun, top with a heaping spoonful of Bahamian coleslaw, add pickles if using, garnish with cilantro leaves, and cap with the top bun. Serve immediately with extra BBQ sauce on the side.