This Sweet & Sticky Oven-Baked Pulled Pork is fall-apart tender and packed with bold, smoky flavor. Seasoned with a homemade spice rub and slow-cooked in root beer, it’s finished with BBQ sauce for the perfect sticky-sweet bite. Great for sandwiches, tacos, and more—comfort food at its finest!

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If there’s one dish that brings everyone to the table in my home, it’s this Sweet & Sticky Oven Baked Pulled Pork. The name alone usually raises eyebrows—but the first bite turns curious skeptics into believers. There’s a kind of magic that happens when savory pork meets sweet, spiced root beer and a custom rub that’s built for depth and boldness. This recipe has become a go-to for gatherings, game days, lazy Sundays, and even meal prep. It’s hearty, comforting, and unbelievably flavorful.

Let’s walk through this dish together, from the ingredients that make it shine to the techniques that turn a humble pork butt into something truly special.

Why I Love This Recipe

This pulled pork recipe is built around three key elements:

The Custom Spice Rub – Made from a blend of smoky, sweet, earthy, and slightly spicy ingredients, this rub brings complexity to the pork and layers of flavor in every bite.

The Root Beer Braise – A sweet surprise, root beer not only tenderizes the pork as it slow-cooks, but it also adds richness and caramel notes that complement the spice rub beautifully. Not a fan of Root Beer? No problem! Any dark soda will do; Coke, Dr. Pepper, Cream Soda, the possibilities are endless!

The Low & Slow Cook – Time is our secret weapon. Cooking the pork low and slow in a Dutch oven creates tender, juicy meat that’s easy to shred and absorbent enough to soak up every drop of flavor.

What Tools You Need

Large Mixing Bowl – For seasoning and marinating the Pork.

Measuring Cups & Spoons – Precision matters!

Sharp Knife & Cutting Board – For slicing the pork and onions.

Fork – For mixing the seasoning paste.

Plastic Wrap – For marinating the pork in the fridge.

Dutch Oven or Large Oven-Safe Pot with Lid – The best vessel for even cooking and braising.

Tongs – For turning pork during searing.

Two Forks – For shredding the pork after cooking.

Ingredient Breakdown

For the Pork

3–4 lb Pork Butt (also known as Pork Shoulder) – Choose a well-marbled piece for the best flavor and juiciness. Cutting it into chunks helps it cook more evenly and allows more surface area to absorb the rub.

4 Garlic Cloves, whole – These mellow as they cook and infuse the meat and braising liquid with a comforting garlicky aroma.

1 Onion, sliced – Adds a savory base flavor and a little natural sweetness.

2 Tbsp Olive Oil – Used for searing. This step locks in flavor and starts to build a beautiful crust on the pork.

20 oz Root Beer (one bottle or can) – Choose a high-quality root beer with strong vanilla and spice notes. Avoid diet or sugar-free versions—they won’t reduce or caramelize the same way.

½ cup BBQ Sauce – Go with your favorite! A smoky, tangy, or sweet BBQ sauce will each add a unique twist to the final dish.

Homemade Pork Rub

Here’s where the magic starts. This rub is bold, layered, and versatile.

¼ cup Brown Sugar – Adds caramelized sweetness and helps create a crust during searing.

1½ Tbsp Garlic Powder – Deep savory flavor.

¾ tsp Chipotle Chili Powder – For a subtle heat and smokiness.

1 Tbsp Onion Powder – Helps build a savory, umami foundation.

1 tsp Black Pepper – A sharp bite to balance sweetness.

½ tsp Cumin – Earthy and slightly nutty.

½ tsp Coriander – Bright, citrusy warmth.

½ tsp Ginger Powder – Adds zing and complexity.

1 tsp Smoked Paprika – Brings smokiness without needing a smoker.

¾ tsp Adobo Seasoning – A mix of Latin spices that adds richness and depth.

1 tsp Salt – Essential to bring out all the flavors.

2 Tbsp Yellow Mustard – Helps bind the rub into a paste and adds tang.

Step-by-Step Cooking Instructions

Step 1: Make the Spice Rub

Start by making your seasoning blend. In a small bowl, combine all the dry spices: brown sugar, garlic powder, chipotle chili powder, onion powder, black pepper, cumin, coriander, ginger, smoked paprika, adobo, and salt. Mix thoroughly.

Next, set aside 2 tablespoons of this dry rub in a separate bowl—this will be used during the braising stage.

To the remaining seasoning mix, add 2 tablespoons of yellow mustard. Then, stir with a fork until the mixture forms a thick paste. The mustard will help the spices stick to the pork and act as a flavor enhancer without making it taste “mustardy.”

Step 2: Prep the Pork

Cut your pork butt into large chunks, about the size of your fist. This helps speed up the cooking process and allows more surface area for the seasoning to penetrate.

Place the pork chunks into a large mixing bowl. Add the mustard-spice paste and gently massage it into every piece. Be thorough! The more evenly the pork is coated, the more flavorful the final dish.

Cover the bowl with plastic wrap and refrigerate for at least 3 to 4 hours, or ideally overnight. This resting time allows the seasoning to deeply infuse the meat.

Step 3: Sear the Pork

Preheat your oven to 320°F (160°C).

On the stovetop, heat 2 tablespoons of olive oil in your Dutch oven over high heat. Once the oil is shimmering hot, add the pork chunks in batches. Sear each side for about 2 minutes, just until a brown crust forms.

Don’t overcrowd the pot! This step isn’t to cook the pork through—it’s to develop flavor through the Maillard reaction, which gives the pork a savory depth you can’t get from slow cooking alone.

Once all pieces are browned, remove the pot from heat.

Step 4: Braise Low and Slow

Add the sliced onions, whole garlic cloves, and the reserved 2 tablespoons of dry rub to the pot with the seared pork. Then, pour in the 20 oz of root beer, making sure it mostly covers the meat.

Cover the Dutch oven with a lid and place it in the preheated oven. Cook covered for 3 hours. During this time, the pork will become tender, and the root beer will reduce and mingle with the spices, onions, and garlic to form a deeply flavorful braising liquid.

After 3 hours, remove the lid and continue cooking for another hour uncovered. This allows the liquid to reduce further and concentrates the flavors.

Step 5: Shred and Sauce

Carefully remove the Dutch oven from the oven. Using two forks, shred the pork directly in the pot. The meat should fall apart easily.

Stir in ½ cup of your favorite BBQ sauce, mixing it into the shredded pork and juices. You can add more BBQ sauce to taste, but start with half a cup—it’s enough to coat everything without overpowering the rich, root beer-infused flavor.

How to Serve

This pulled pork is incredibly versatile. Here are some of my favorite serving ideas:

Classic Sandwich: Toasted brioche buns, a scoop of pork, and tangy coleslaw.

Pulled Pork Nachos: Layered over tortilla chips with cheese, jalapeños, and a drizzle of sour cream.

Taco Tuesday Twist: Serve in soft corn tortillas with pickled onions and cilantro.

Comfort Bowl: Over mashed potatoes, mac & cheese, or creamy polenta.

Pair it with a crisp salad, pickles, or a cold root beer or craft beer to round out the meal.

Final Thoughts

This Sweet & Smoky Oven Baked Pulled Pork recipe is so much more than a weeknight meal—it’s a celebration of comfort food at its finest. Every time I make it, the kitchen fills with the smell of spices and slow-roasted goodness. It reminds me of the power of taking things slow, being intentional with flavor, and feeding people with love.

Whether you’re cooking for a crowd or just looking to jazz up your meal prep routine, this recipe delivers every single time.

Let’s Connect!

Tried the recipe? I’d love to see it! Share your creation by tagging me on Instagram or dropping a comment below with your twist on the dish. Did you use a different soda? Add a spicy BBQ sauce? Let’s inspire each other!