Sandra Brown’s OVERKILL Slow Cooked Pulled Pork

Pulled pork is a big thing in North Carolina, and since the lion’s share of Overkill takes place there, here is a very easy recipe for the slow cooker.  I suggest serving the pork on slider buns with cole slaw.  Many add the slaw to the sandwich, but I prefer it on the side.  It’s easy, casual, and delicious.   It’s not “light fare,” and not for vegetarians, but great for tailgating, and Zach was a football player!
-Sandra Brown



6 servings

Prep Time

10 mins

Cook Time


Sandra Brown’s OVERKILL Slow Cooked Pulled Pork

  • 3 pounds pork tenderloin
  • Barbecue pork rub (found in the spices section)
  • 2-liter bottle root beer
  • 1 bottle of commercial barbecue sauce – your choice, but I recommend Jack Daniel’s, KC Masterpiece, or Stubbs Original.
  • Coleslaw for serving
  • Slider buns, for serving
  1. Liberally coat the tenderloins with the rub and place in a slow cooker. Add root beer to cover tenderloins. Slow cook on low 8-10 hours until meat is falling apart.
  2. Drain most of liquid—I leave a little because I like it juicy. Shred the meat using two forks or utensil designed for shredding.
  3. Add barbecue sauce. Toss until meat is covered. Keep warm in cooker until time to serve.
  4. Serve on slider buns with coleslaw.