I have a friend who (until recently) couldn’t cook. Like she burns water. But she really wanted to learn. So one year, I go her a slow cooker for Christmas. After a few months, she told me that she had made a recipe in her slow cooker and it turned out pretty good. Good enough that she served it to a guest. When I asked her what it was, she told me that she made pulled pork.
It wasn’t something that I had ever made myself and it certainly wasn’t on our family menu. But if she can make it, then maybe it could be something easy and delicious to add to my repertoire.
A year later I served my perfected pulled pork recipe to my family for the first time. They were a little confused since they had never had it before but once they tasted it, they loved it. My dad especially. A few days later he went away on business. While out to lunch with some colleagues, he saw pulled pork on the menu and ordered it. He later told me he was very disappointed with it and that mine was way better.
So here it is. One of the easiest ways to have pulled pork, regardless of weather.
- 2lbs pork tenderloin
- 1/2 cup root beer
- 3 tbsp + 1 cup barbeque sauce
- salt and pepper
- Place your pork tenderloins in your slow cookers. Season with a little salt and pepper.
- Add 3 tbsp of your favourite original-type barbeque sauce. I like to use my homemade version, but there are some great store bought version too (I personally like Diana’s Original for this recipe if I’m being really lazy)
- pour in the root beer.
- Cover with the lid and cook on low for 8 hours or high for 5.
- Remove the tenderloins from the slow cooker, leaving behind the remaining juices. Cut them into roughly 3-inch sections, and then use a fork to shred them meat.
- Return the meat to the slow cooker, stirring until the juices get re-absorbed.
- Add the remaining 1 cup of barbeque sauce and stir until everything it thoroughly coated.
- Partially replace the lid, leaving an opening to allow some steam to leave the pot. Turn your cooker up to high (if it’s not already there) and cook for another 30 minutes, stirring occasionally.
- Remove and serve on your favourite bun. We love to have ours with pretzel buns.