- 1 (2 pound) pork tenderloin
- 1 (12 fluid ounce) can or bottle of locally made root beer
- 1 (18 ounce) bottle your favorite barbecue sauce
- 8 kaiser buns, split and lightly toasted (or a baguette sliced)
Pulled pork, you can call it a trend, but there is no denying that it’s comforting and deliciously messy.
As popular as it is – sprouting up on poutine and nachos everywhere – it’s surprising to discover that many people have never made it themselves. Now that I have a crock pot the time has finally come.
I found a highly reviewed and simple recipe on All Recipes, that called for a bottle of my favorite BBQ sauce rather than a made-from-scratch sauce. Call me lazy, or call me time-deprived, but the pulled pork was still tasty. And best of all I was still able to use all local ingredients, from the pork and buns, to the sauce, root beer and even salt!
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
- Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. (The actual length of time may vary according to individual slow cooker – the longer you cook the more tender it will be.)
- Drain well.
- Stir in barbecue sauce, salt and pepper. (Add paprika for an quick smoky flavour with kick.)
- Cook for 30 – 60 minutes longer.
- Serve over toasted, lightly buttered buns or baguette.
Optional: Top with coleslaw, as I did in this picture. The second batch I unconventionally tried bean sprouts and loved it. Use your imagination for toppings!
Keep it local suggestions:
Know other local producers who’s products would be perfect for pulled pork? Leave us a comment!
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