Root Beer Pulled Pork

root beer pulled pork 1_small
Holy 100 degree heat, folks. It has been so hot and humid in my neck of the woods, I don’t want to get within a 10-foot radius of an oven or a grill. You can only make sandwiches so many days in a row for dinner, so that left me in a conundrum when we hit our eighth day of record temps last week.

What about the Crock Pot, I wondered.

It’s not really a summer appliance, but I’m not sure why. It doesn’t give off any heat. It does its job and cools off quickly without raising the temperature around it.

In short, it was perfect. I whipped it out and tried this technique my neighbor told me about. He said if I threw a pork loin in with 12 ounces of root beer (not diet) and a bottle of my favorite bbq sauce, I’d be amazed at how flavorful and perfect it would turn out. (Make sure to read the directions below because you don’t add both TOGETHER.) It sounded way too good to be true, so I had to prove him wrong.

I did no such thing.

It was really good. The root beer keeps the pork moist and adds a hint of sweet (not a ton because you drain it). Then the barbecue sauce adds the zing. Our whole family, except my 4yo who is currently on a diet of french fries and sweet potatoes, loved this pork. I had planned to freeze the leftovers, but there were none after we ate this for lunch the next day.

Root Beer. Barbecue Sauce. Pork. Who knew?

root beer pulled pork 2_small

Root Beer Pulled Pork

2 lb pork loin roast
12 oz can of root beer (your favorite)
18 oz bottle barbecue sauce (your favorite)
8 hamburger buns
coleslaw

Place pork in slow cooker. Pour root beer over the pork. Cover and cook on low heat for 6 hours or until it shreds easily with two forks.
Remove pork and shred it using two forks. Drain liquid from slow cooker. Return shredded pork to slow cooker and stir in barbecue sauce. Continue heating on low for an additional 30 minutes. Serve on hamburger buns with coleslaw if desired.

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