Using root beer to tenderize slow cooked pork tenderloin makes a delicious preparation method of Crock Pot pulled pork. Root beer gives these slow cooked pork sandwiches rich color and slight sweetness.
The pools have closed and crisp temperatures and crunchy leaves are on their way. Yesterday (9/22) marked the end of summer and the beginning of fall, also called the autumn equinox, in the Northern Hemisphere. That means the night hours and daytime hours were nearly equal in length (12 hours) all over the world. Cool, right?
So this is a new pulled pork recipe I threw together a few weeks ago when we had some guys over our house to help us with our patio…and I’ve made it twice since then because it came out SO good. The result of my expirimentation was a tender and flavorful restaurant quality pulled pork sandwich that everyone really enjoyed!
The roast is cooked in root beer but does NOT end up tasting like root beer, as long as you make sure to drain all of the liquid when it’s done cooking (not that I would have minded the root beer taste). The root beer is used only to tenderize the meat and it does a great job doing so. The flavor comes solely from the meat and the barbecue sauce. I used Dinosaur BBQ sauce (for those in Rochester, NY) but make sure you use a sauce that you love the flavor of so that you’ll be sure to love results of your pulled pork. I know that Sweet Baby Rays is a favorite of many readers
Tip: make sure you don’t use a pork tenderloin for this recipe as that is way too lean a cut of meat for slow cooking. The point of slow cooking in a liquid such as a soda is to break down the tougher connective tissue of tougher cuts of meat. Not much effort is required while shredding the pork since it should be pretty much falling apart once it’s cooked through. Hope that helps and enjoy!
P.s. The leftovers are even better the day after!
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