root beer

We can’t get enough of this easy root beer pulled pork recipe. Let the Instant Pot do all the work, leaving you with the juiciest barbecue pork. Serve on buttery brioche buns or as sliders and top off with a simple pickled onion slaw.

Instant Pot Root Beer Pulled Pork Recipe by Tasty

garlic powder

onion powder

salt

black pepper

coriander

smoked paprika

lb pork shoulder,

canola oil

½ medium yellow onion,

can root beer

white vinegar

barbecue sauce

½ medium green cabbage, shredded

red onion, pickled

carrot, shredded

apple cider vinegar

mayonnaise

sandwich roll

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Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.

Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.

Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat.  Working in batches, add the pork  to the pot in batches and brown all over, 2–3 minutes per side. Transfer to a cutting board.

Add the onion to the pot and cook for 3–5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.

Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.

Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.

While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.

Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10–12 minutes.

Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.

Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.

To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.

https://vid.tasty.co/output/177000/landscape_480/1598401688

Make Your Own Root Beer Syrup

Water

Sugar

Root Beer Concentrate

Soda

Boil the 2 cups of water in a sauce pan on high heat.

Add the sugar and stir until it is dissolved.

Cool the sugar water.

Stir in the root beer concentrate, place into a clean glass jar and refrigerate until cold.

Pour 6-8 ounces of chilled club soda into a glass.

Add in 4-6 tablespoons of root beer syrup or to taste and stir.

Enjoy!

To Serve

This root beer flavored "moonshine" recipe tastes amazing. Sip away on it in small doses though as it is strong!

Crock-Pot Root Beer Moonshine Recipe

Cups Water

Cups Granulated Sugar

Cup Brown Sugar (Packed)

Tablespon Pure Vanilla Extract

Tablespoons Root Beer Extract

Liter Everclear Grain Alcohol (Or Vodka)

https://content.jwplatform.com/videos/q9Kk8QJe.mp4

If you like root beer you are going LOVE this alcoholic adult beverage recipe for Crock-Pot Root Beer Moonshine! Everclear grain alcohol or vodka is sweetened and flavored with root beer extract for this perfect sipping flavored  moonshine recipe!

Crock-Pot Root Beer Moonshine Recipe Video

Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.

Root Beer Ham

bone-in,

(12-ounce) cans root beer

shallots,

bay leaves

dark brown sugar

Dijon mustard

rice vinegar

Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.

Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it’s already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).

When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.

To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn’t boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.

Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.

Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

This root beer recipe is the tastiest moonshine to sip on in the summer! Root beer moonshine will dress up any summer cookout or help you relax with a refreshing beverage after a long day. Sip slowly though, because it’s a lot stronger than the root beer you were used to as a kid. 

Root Beer Moonshine Recipe

water

sugar

brown sugar, packed

vanilla extract

ml moonshine

Add water, sugars and vanilla extract to a large pot or crock pot.

Cover and cook on high for two hours, stirring occasionally.

Remove from heat (or turn off crock pot) and stir in root beer extract.

Allow liquid to cool completely. Once the liquid has cooled, add in the moonshine.

Ladle the liquid into clear jars and seal tightly. Store in a cool dry place!

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. Oh it's so good! We've perfected the Cafe Rio Sweet Pork Copycat Recipe!

Cafe Rio Sweet Pork

Pork Shoulder/Butt (Bone in with a nice fat pad on top)

Tablespoons Garlic Powder

Tablespoon Chili Powder (Heaping)

Tablespoon Cumin

Tablespoon Smoked Paprika

(Heaping)

Black Pepper

Onion Powder

Oregano

(Large

Onion (Large Halved)

Stalks Celery (Halved)

Bay Leaves

Enchilada Sauce

Cup Coke (Or Dr Pepper is great too)

Cups Light Brown Sugar

Garlic Powder

Cornstarch

Red Enchilada Sauce

Cups Brown Sugar

Cans Rootbeer (Dr Pepper,

Teaspoon Garlic Powder

Heat the oven to 225°

In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.

Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.

Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.

Set the uncovered pork butt in the oven and bake for 12 hours.

Remove from the oven and allow to rest for 1-2 hours.

Pour the juices into a fat separator.

Shred the meat well, discarding large pieces of the fat pad.

Pour 1/3 cup of the juices back onto the pork and toss to combine well.

In a small bowl, whisk together the cornstarch and water.

Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.

Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.

Pour the sauce all over the pork and toss to coat.

Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.

Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.

Shred as normal, preparing the sauce separate and toss to combine.

For the Slow Cooker

Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.

Shred the meat.

Mix the Sauce packet, brown sugar and pop and bring to a simmer over medium high heat until thickened a little. Toss with the shredded meat and cook an additional 30 minutes.

For the Quick Version

https://embed.mediavine.com/videos/n3dna2fzwfnbmq6qniby

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. We've perfected the Cafe Rio Sweet Pork Copycat Recipe! It's a tender pulled pork recipe with a code or dr pepper sauce that Utah loves!

The Tootsie Roll Cocktail is a black candy cocktail fit for Halloween. Made with root beer and coffee liqueur, it tastes just like the candy. Even though it’s spooky and dark, it is sure to satisfy any sweet tooth!

The Tootsie Roll Cocktail

ice cubes

Kahlua coffee liqueur

Fill glass with ice. Top with Kahlua, then...

Fill glass with ice. Top with Kahlua, then fill entirely with root beer. Serve with a straw.

https://mediavine-res.cloudinary.com/video/upload/tqotppzs17bdiq9ac6sk.mp4

The Tootsie Roll Cocktail tastes just like the candy! Made with root beer and coffee liqueur, this is one cocktail anyone with a sweet tooth will love.

Tootsie Roll Cocktail

This Homemade Root Beer is a fun, sweet, refreshing treat to make any occasion extra special. It takes just 4 ingredients to create a little magic and a whole lot of tasty fun!  

Homemade Root Beer

Broken Dry Ice

In a large container add the cold water, sugar, and root beer extract.

Mix together until sugar starts to dissolve.

Add the dry ice to the mixture and stir frequently to prevent the dry ice from clumping.

Continue to stir until the dry ice has dissolved.

Add water, granulated sugar, brown sugar and pure vanilla extract to a 4 quart or larger slow cooker.

Cover and cook on HIGH for 2 hours, stirring occasionally.

Turn off or unplug the slow cooker and stir in the root beer extract.

Allow the liquid to cool completely and then mix in the everclear or vodka.

Ladle mixture into clean canning jars with lids and rings in a cool dark place.

Drink responsibly!

Spiked Root Beer Float

Bottle Root Beer

Vanilla Ice Cream

2-3 Oz. Crown Royal Vanilla Whiskey

Cherries

This homemade root beer recipe is one of the most delicious drinks you&#039;ll ever taste!

How to Make Root Beer

thumb fresh ginger root

tbsp sarsaparilla

tbsp sassafras

tbsp licorice root

tbsp burdock root

mint leaves

star anise pod

brown sugar

tbsp real vanilla extract

Set aside sugar and vanilla, and combine all other ingredients together in a saucepan. Simmer together for 30 minutes.

Stir in the vanilla and sugar until dissolved. Simmer again for another 30 minutes until the mixture is thicker and has the consistency of syrup.

Strain out the mixture into a jar or container, then let cool.

Pour 1/2 cup of chilled seltzer water into a glass, then mix in 1/2 cup of chilled syrup. Make sure both are chilled for the most fizz possible.

Sip and enjoy!

Top 11 root beer recipes from across the web

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Top 11 root beer recipes from across the web

The most viewed root beer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Root Beer Pulled Pork R...

Make Your Own Root Beer Syrup

Crock-Pot Root Beer Moonshine Recip...

Root Beer Ham

Root Beer Moonshine Recipe

Cafe Rio Sweet Pork

The Tootsie Roll Cocktail

Homemade Root Beer

Crock-Pot Root Beer Moonshine Recip...

Spiked Root Beer Float

How to Make Root Beer

The most viewed root beer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine