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We've been known to harsh on YumSugar's more useless features from time to time. Like Name That Dish! or their silly polls like "Do You Like Sandwiches?" But we must admit we had a kind of YumSugar "What Would You Make?" moment the other day.
In our cupboards we had Chicago's own Goose Island Root Beer and Sweet Baby Ray's Honey Chipotle barbecue sauce. What would you make with these ingredients? We came across this recipe online and realized that all we needed was our slow cooker and some pork tenderloin and we'd have perfect pulled pork sandwiches. Admittedly, we had our doubts about putting root beer in with our tenderloin, but we shouldn't have worried. The pork turned out amazing. So tender and moist. We added slightly less barbecue sauce than called for, but then ended up squirting some on top of our sandwich. We also seasoned the tenderloin with salt & pepper before putting it in the slow cooker.
Mr. Chicagoist declared this recipe to be "a keeper" and requested it be made again soon.
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
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. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
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that looks DELICIOUS. so hungry. not enough sleep.
Pulled pork using tenderloin? No thanks. I'll stick with the shoulder. The tenderloin is way too lean for an application like pulled pork.
lorem, some of the comments on the site where I got the recipe stated the same thing. That tenderloin was too expensive or too lean of a cut. Some said they used pork shoulder or butt and it came out well. So, I guess use whatever cut you want.
What can I use if I don't have a slow cooker? Would a regular old pot work?
rhoswhen, I'm not 100% sure, but it seems like you could cook it in the oven on a low setting.
I use a simliar recipe but with pork shoulder and substitute Goose Island Oatmeal Stout(or someother highly malty beer) instead of the rootbeer. I also stir in some carmelized onions when I stir in the BBQ. Turns out pretty tasty
look a little dry. still fantastic though.
RoyE - That sounds like a good variation. Will have to try it.
Matty - I used a little less bbq than called for, so if you like it saucier, just add more.
I use pork shoulder too! I guess another difference between my recipe and Rachelle's is that I use a rub first and then place it in the oven on low (250 - 275) for seven or eight hours, which is a long time. Same result though -- tender pullable pork. Shoulder has a lot more fat, which gives you a richer flavor, but tenderloin is very lean for the health conscious.
At the end of cooking you can amp up the heat to 450 or so and crisp up the outside to get the precious crackled skin that everybody loves so much. The rub adds immense flavor to the cracklings. This probably only works for shoulder cause of the fat cap.
If you have a smoker, and it's summertime, and your neighborhoods don't mind the smell of hickory all day, then you're gonna make a lot of new friends.
I usually do country style ribs in the crock pot, so I'll have to give this one a try -- especially since the last slow cooker recipe you gave, the pot roast, was fabulous.
And Meteorologist, thanks for the reminder that I need to budget for a Weber Smokey Mountain purchase this summer....
I thought that was the new symbol of the Chicago Police Department