Pulled Pork Sandwiches


  • 2-3 lbs boneless pork roast (you can use pork shoulder, pork tenderloin, or whatever)
  • 3 cups water
  • 12 oz dr. pepper (or root beer - 1 can)
  • 1 T beef bouillon
  • 1 T minced garlic
  • (original recipe called for 1/4 cup sweet mesquite seasoning, but I couldn’t find it)
  • Rolls
  • Optional: Barbeque sauce or buffalo sauce


  1. Combine water, root beer, beef bouillon, minced garlic and sweet mesquite seasoning in a medium sized bowl. Stir to combine.
  2. Put pork in your crock pot and pour liquid mixture over the top.
  3. Cook in your crock pot on low for 7-8 hours, or on high for 4-5 hours.
  4. Drain the liquid from your crock pot.
  5. Remove any large pieces of fat.
  6. Shred pork using 2 forks.
  7. You can either serve without sauce (it’s that good!) or add in barbeque sauce or hot sauce. If you serve it plain, people can always add their own sauce.
  8. Cut rolls in half and put desired amount of pork on bread.

Recipe Notes

Freezer Tip: This freezes really well. Just put the leftover meat in a freezer bag, date and label and freeze away! Just re-heat to serve.