This recipe is from allrecipes.com. It came to me by mail, as a small insert, included with another mailing.
It sounded delicious and looked easy. I have never made pulled pork before, so I gave it a go.
Only 3 ingredients! My kind of recipe!
Slow Cooker Pulled Pork
1 two pound pork tenderloin or loin roast (I used a loin roast)
12 oz. root beet (I used A&W)
12 oz. barbecue sauce (I used KC Masterpiece-brown sugar)
Place the pork loin or roast in a slow cooker and pour the root beer over it.
Cook on low temp. for 6-8 hours. ( I turned my roast every few hours, as the root beer didn’t cover the meat in my cooker.)
(Also, opening the cooker lid lets the aroma waft out, and through the house, and lets my husband know that I am cooking tonight and not sluffing off. He was probably wondering why I was cooking root beer!)
Drain well, and pull the meat, leaving the fat behind. (I let it cool awhile so I could handle the meat by hand, and pulled it by hand.)
Stir in the barbecue sauce, and heat on low till heated through.
Serve over hamburger buns.
I served this with cole slaw, which is a regular item in our house. I will just give you a general idea of how I make cole slaw-most every one seems to like it, and asks for it.
1 small head of cabbage, or 1/2 of a large one
1 carrot, peeled
sugar, a sprinkling, maybe a few tablespoons
Hellman’s mayonnaise, 1/4 to 1/2 cup, just enough to moisten the cabbage.
Shred the cabbage however is easiest for you. Grate the carrot on a grater. I usually cut the cabbage with a knife into shreds, but if we are feeding someone who has trouble chewing, I grind it up in the blender, along with the carrot, into very small pieces.
Sprinkle with the sugar, making it however sweet you like it
Stir in the mayonnaise, until all is moistened. This is best served right away, as the sugar will pull the moisture out of the cabbage, and it will become runny if it sits too long.
I thought this was delicious, especially if cole slaw was added to the pork on the bun. There is just something delicious about the taste of the sweet slaw and the smokey pork in one mouthful together. The only thing that I would do different is use another kind of barbecue sauce-I thought the kind I used was a little strong.
I will definitely be making this again.
(As a side note, my son, Aaron informed me that my plates do not take good food pictures, so you will not be seeing these dishes again. I have had these for years, so it is probably time for a change!)
“For your Father knows what you need,
before you ask Him.”