You heard right, you only need 3 ingredients to make the BEST Pulled Pork.
Ah, the lazy days of summer wind down to their inevitable end this Labor Day weekend.
As we say good-bye to ice cream flavored days and sunset colored evenings let’s enjoy the last summer holiday weekend with some crazy delicious pulled pork.
I thought so.
Sure, we could slow smoke or BBQ a big ole hunk of pork but I really don’t want to spend Labor Day laboring over a fire.
It’s too hot to mess with that. Besides; while most of the country is putting their BBQs away for the season, here in the Southwest desert where I live we can BBQ year-round.
This holiday calls for something practically labor-free. Something we can throw in the crockpot in the morning, enjoy the day and have a fantastic supper waiting for us in the evening.
It’s time to pull out the easiest pulled pork recipe known to mankind.
All you need is a pork roast, a bottle of good root beer (stick with me here, your pork won’t taste like root beer, I promise) and your favorite BBQ sauce. See? Three ingredients.
Root Beer Pulled Pork
Prep Time: 5 minutes Cook Time: 8 to 10 hours Yield: 8 -12 servings
What You’ll Need:
- 4 to 6 pound pork roast – how big is your crock pot?
- 1 (12 oz) bottle or can of good root beer – NOT DIET!
- 1 bottle BBQ sauce – you won’t use it all
- Pierce the pork roast with a sharp knife. (So all that sweet root beer flavor can get inside and play!)
- Place pork roast fat side up in your lightly greased crock pot. Pour the root beer over the roast.
- Cover and cook on LOW for 8 to 10 hours. You want the pork to be falling apart tender. When you can easily shred it with a fork, it’s done.
- Remove the pork to a cutting board. Drain and discard the root beer. Shred the pork with two forks, removing any unwanted fat, and return it to the crock pot. Add BBQ sauce to your taste.
Keep it warm in the crock pot until ready to serve. Delish!
You can serve this wonderful stuff over corn bread, polenta or cheesy grits.
Or use it to fill a quesadilla or burrito.
Corn bread waffles are a perfect partner for juicy pulled pork.
But my personal favorite is to serve a generous portion on a toasted bun (Hawaiian rolls are ridiculously good with this) with cole slaw right on the sandwich. Add some corn on the cob, a few tomato slices and you have a proper salute to end of summer cuisine.
Which cut of pork? You can use pork loin, which can be quite expensive or do as I do and use pork shoulder butt roast. That’s the cut that’s sold vacuum wrapped and goes on sale once in a while for $1.99 a pound. I suggest you buy a couple and freeze them when the price is right.
For more tips on stretching your meat budget – A Cheat Sheet for S-t-r-e-t-c-h-i-n-g Meat
Why root beer? Root beer acts almost like a brine. The water and sugar are absorbed into the meat, tenderizing and seasoning it. The flavors in root beer; sassafras, nutmeg, anise, molasses, cinnamon, licorice and honey complement the pork beautifully. The root beer adds a subtle sweetness and complexity to the pork that partners with BBQ sauce to make this really melt in your mouth scrumptious. And it doesn’t taste like root beer!
If you need a bigger crockpot to make a big ol’ batch of pulled pork, I recommend this one: Hamilton Beach 33182A Slow Cooker, 8-Quart