My husband is one picky eater and does not like to eat left overs (if only I knew this before we got married! j/k :). This means that I have to cook something fresh every night…or else it’s take out. Well, all of this changed when I made Pulled Pork. Suddenly, he could not get enough of the left overs and was sad when all was gone! Now that is what I call a successful dish! So, what exactly is pulled pork? Well, basically, you take a cheap cut of pork, throw it in the slow cooker (along with a few other ingridients), and the result is mouth watering goodness. That’s all there is to it. It’s that simple..I promise 🙂

So…what is the method and what not? Well, here it goes!

Ingridients:

Pork Shoulder Butt Roast*-untrimmed (don’t worry, it comes from the shoulder, not the actual buttocks)

Salt and pepper to taste

1 can(12 ounce) of root beer (or more, depending on the size of your meat-I’d say 1 can for every 2-3 pounds)

1 bottle (18 ounce) of BBQ sauce

1 onion

a few garlic cloves

*You can also use pork tenderloin

Method:

+I used a 7 pound cut of meat. This made A LOT of pulled pork-so if you don’t want to be eating this for breakfast, lunch and dinner for the next week, I recommend you use less meat. a 2lb cut should yield 8 sandwiches.

+Trim the excess fat from the meat, rub with some salt and pepper and place into slow cooker.

+ Pour root beer over meat (I used about half a bottle of R.B., since I had such a huge cut of meat). The liquid should about cover the meat, but it’s okay if it does not.

+Cut-not chop an onion into 8 pieces and just throw into the pot, along with peeled garlic cloves. I also added a few drops of Worcestershire sauce, but don’t feel bad if you don’t have any.

COOKING:

I’d cook this for about 6 – 7 hours* on LOW. Once you feel it’s ready**, drain the root beer and add the BBQ sauce.

*Time may vary depending on slow cooker and meat size. Once again, due to the size of my meat, I cooked it for a bit longer.

**To check if it’s ready: take two forks and pull meat apart. If it comes apart easily and is not an “uncooked” color, it’s ready.

Serve on a hamburger bun (the best buns for this are made with potatoes) as a sandwich. It’s delicious with a pickle on the side to add texture and contrast in flavor.