Step 1

Place pork shoulder roast in a slow cooker.

Step 2

Pour root beer over roast.

Step 3

Cover and set the slow cooker on low and cook for 6 hours.

Step 4

Remove cooked pork roast from slow cooker using tongs or a large spoon and transfer into a large bowl.

Step 5

Drain root beer from slow cooker and set aside, reserving juices for leftovers.

Step 6

With a set of pulled pork shredder claws or 2 forks, shred cooked pork, and return to slow cooker.

Step 7

Pour barbecue sauce over shredded pork and stir to combine.

Step 8

Set slow cooker on low and cook for another hour.

Step 9

While shredded pork is heating through, place shredded coleslaw in a large bowl.

Step 10

Add drained pineapple and stir to combine.

Step 11

Add Jalapeno Ranch dressing and stir to combine.

Step 12

Refrigerate until ready to use.

Step 13

When ready to serve, top buns with a generous helping of the pulled pork.

Step 14

Top pulled pork with a generous serving of the coleslaw.