Root Beer Pulled Pork in the Ninja

Root beer pulled pork made in the Ninja is the slow cooker recipe that makes a crowd-sized batch of tender, saucy pulled pork with almost no effort and a result that rivals anything off a smoker. A pork butt or shoulder coated generously in a bold BBQ seasoning blend, seared right in the Ninja using the Sear/Sauté setting until deeply browned on every side, slow cooked for 5 to 7 hours in a cup of root beer until the meat is completely falling apart, shredded, and then simmered in Sweet Baby Ray’s BBQ sauce and brown sugar until the sauce reduces into a thick, glossy, deeply flavored coating that clings to every strand. Pile it onto Hawaiian rolls with fresh coleslaw and you have the most crowd-pleasing slider spread imaginable.

The root beer is the ingredient worth understanding. It is not there to make the pork taste like root beer. During the long slow cook the root beer reduces and its natural caramel and vanilla notes from the sassafras and sweeteners deepen into a subtly sweet background flavor that complements the savory BBQ rub and brings out the richness of the pork. Combined with the brown sugar and BBQ sauce in the finishing simmer, the result is a pulled pork with a layered, slightly sweet, deeply savory flavor that makes people ask what makes it taste so good.

Why You’ll Love This Recipe

The Ninja does everything in one pot. Sear, slow cook, and finishing simmer all happen in the same insert without any transfers or extra pans. One pot, minimal cleanup, maximum result.

The sear before the slow cook is the detail that matters. Browning every side of the pork butt before the liquid goes in develops a flavorful crust and fond that dissolves into the braising liquid and deepens the flavor of the entire dish during the long cook.

The root beer adds a subtle, caramel-sweet complexity that BBQ pulled pork made with plain broth or water does not have. It works with the seasoning blend and the finishing sauce rather than competing with them.

The finishing simmer transforms good pulled pork into exceptional pulled pork. Thirty minutes of simmering in BBQ sauce and brown sugar after shredding reduces the sauce into a thick, sticky coating that makes every bite rich, glossy, and deeply flavorful.

It feeds a crowd effortlessly. A 5 to 8 pound pork butt produces enough pulled pork for 10 to 12 generous slider servings with almost no active cooking time.

Ingredients Needed to Make Root Beer Pulled Pork

Simple, mostly pantry-based ingredients. Here is what you need.

The Pork and Seasoning

A pork butt or pork shoulder in the 5 to 8 pound range is the correct cut for pulled pork. The high fat content and significant connective tissue break down during the long slow cook into the moist, pull-apart result that defines great pulled pork. Lanyap Brand seasoning or Holy Gospel BBQ seasoning blend both produce excellent results. Season generously enough to coat every surface of the outside of the pork completely.

The Braising Liquid

One cup of root beer provides the liquid for the slow cook. Store-bought root beer is perfectly fine. Any brand works. Homemade root beer adds a more complex, slightly herbal depth if you have access to it.

The Finishing Sauce

Sweet Baby Ray’s BBQ sauce in any flavor combined with half a cup of brown sugar creates the thick, glossy finishing sauce that the shredded pork simmers in. Honey Brown Sugar is the recommended flavor for its natural affinity with the root beer and pork combination.

For Serving

Hawaiian rolls are the perfect vehicle. Their slight sweetness and pillowy texture pair naturally with the rich, slightly sweet pulled pork. Fresh coleslaw adds a cool, creamy crunch that contrasts the warm, saucy pork in every bite.

How to Make Root Beer Pulled Pork in the Ninja

One pot, four stages, mostly hands-off time.

Step 1: Season the Pork

Pat the pork butt or shoulder dry with paper towels. Season the entire outside generously with the Lanyap or Holy Gospel seasoning blend, pressing it firmly into every surface including the sides, top, bottom, and any crevices in the meat. The seasoning should be thick enough that you cannot see the meat beneath it on every surface.

Step 2: Sear in the Ninja

Set the Ninja to the Sear/Sauté setting on high. Allow it to heat for 2 to 3 minutes until fully hot. Add the seasoned pork and sear each side for 3 to 4 minutes without moving it until deeply browned and golden. Work around all sides including the ends. The sear develops color, flavor, and a crust that contributes significantly to the finished pulled pork. Do not rush or skip this step.

Step 3: Slow Cook

Pour the root beer into the pot around the seared pork. Cover and switch to Slow Cook mode on low. Cook for 5 to 7 hours until the pork is completely tender and falls apart when you press on it with a fork. Check at the 5-hour mark. Some cuts are ready earlier depending on size and fat distribution.

Step 4: Shred and Finish

Remove the pork from the Ninja and shred with two forks or meat claws, pulling the meat into strands along the natural grain. Return the shredded pork to the pot. Add the entire bottle of Sweet Baby Ray’s and the brown sugar and stir to combine everything. Set to Sear/Sauté on medium and simmer for about 30 minutes, stirring occasionally, until the sauce has thickened significantly and coats every strand of pork in a rich, glossy layer.

Step 5: Build and Serve

Pile the finished pulled pork generously onto Hawaiian rolls. Top each slider with a spoonful of fresh coleslaw and serve immediately while the pork is hot and the sauce is at its thickest.

Root Beer Pulled Pork in the Ninja

This root beer pulled pork uses a Ninja multi-cooker to sear and slow cook a seasoned pork butt in root beer, then finishes in BBQ sauce and brown sugar for a rich, tender pulled pork perfect for sliders.

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Ingredients

  

• 1 pork butt or pork shoulder 5 to 8 lbs
• Lanyap Brand seasoning or Holy Gospel BBQ seasoning blend enough to coat the entire outside generously
• 1 cup root beer homemade or store-bought
• 1 bottle Sweet Baby Ray’s BBQ sauce any flavor (Honey Brown Sugar works great)
• 1/2 cup brown sugar
• Hawaiian rolls for serving
• Coleslaw for topping

Method

 

1. Season the entire outside of the pork butt generously with the Lanyap or Holy Gospel seasoning blend, pressing it into every surface.
2. Using the Sear/Sauté setting on the Ninja, sear each side of the pork until browned and golden, about 3 to 4 minutes per side.
3. Add the root beer. Cover and switch to Slow Cook mode. Cook for 5 to 7 hours until the pork is completely tender and falling apart.
4. Remove the pork and shred with two forks or meat claws. Return the shredded pork to the pot.
5. Add the BBQ sauce and brown sugar and stir to combine. Simmer on the Sear/Sauté setting for about 30 minutes until the sauce thickens and coats the pork.
6. Pile onto Hawaiian rolls and top with fresh coleslaw.

Notes

Don’t skip the sear. The browned crust on the outside of the pork adds a depth of flavor to the finished pulled pork that slow cooking alone cannot produce.
The root beer adds a subtle sweetness and caramel note that pairs naturally with the BBQ sauce and brown sugar in the finishing simmer.
The 30-minute simmer after shredding is the step that turns good pulled pork into great pulled pork. Let the sauce reduce and coat everything fully.
Honey Brown Sugar Sweet Baby Ray’s is the recommended flavor but any variety works. The brown sugar added separately deepens the sweetness and helps the sauce thicken.