Root Beer Pulled Pork Sandwiches with Apple Slaw

Bychandra Edgerton

This is one of those easy weeknight meals I’ve made for years! This root beer pulled pork comes together with just a tenderloin, some root beer, and a few pantry staples. It turns into the softest, sweetest shredded pork, and the apple slaw on top makes it feel fresh without any extra work.

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Equipment

  • Dutch oven (7‑quart enameled cast iron) — for browning and simmering the pork
  • Tongs — for flipping the tenderloin
  • Two forks — for shredding the pork
  • Cutting board + knife — for dicing the apples
  • Mixing bowl — for tossing the slaw
  • Measuring spoons — for the brown sugar and seasonings
  • Soft sandwich buns — for assembling the sandwiches

Ingredients

  • 1.5-2.5 lbs pork tenderloin
  • Salt
  • Black pepper
  • 2-3 tbsp brown sugar
  • .5-1 tsp garlic powder
  • .5-1 tsp onion powder
  • Root beer (enough to mostly cover the pork)
  • Montgomery Inn BBQ (Optional)

Instructions

1. Season and brown the pork

Season the pork tenderloin generously with salt and pepper. Brown it on all sides in a Dutch oven over medium heat.

2. Add root beer and brown sugar

Pour in enough root beer to mostly cover the pork. Add brown sugar, garlic powder, and onion powder and stir it into the liquid.

3. Cover and simmer

Cook on mid‑low heat for about 45–75 minutes (depending on size), flipping occasionally. The pork will stay moist and won’t burn unless the heat is too high.

4. Shred the pork

The root beer pulled pork should be tender and easy to pull apart. Let it simmer uncovered for a few minutes so the sauce can thicken.

Apple Slaw

Ingredients

Instructions

  1. Add slaw mix to a bowl.
  2. Add finely diced apples.
  3. Toss with just enough dressing to lightly coat.
  4. Refrigerate until ready to serve.

Assemble the Root Beer Pulled Pork Sandwiches

Layer onto buns:

  • Shredded root‑beer pork
  • A scoop of apple slaw

Optional – Serve Montgomery Inn BBQ sauce on the side — it’s especially good drizzled on the pork before adding the slaw.

How to Serve

Optional sides:

Storage

  • Pork keeps 3–4 days in the fridge
  • Reheat gently on the stovetop
  • Assemble sandwiches fresh so the slaw stays crisp

If you want a cozy side dish, try Mammy’s California Cheese Vegetable Bake.

See all my recipes here.