This is a delicious recipe for pulled pork. The root beer adds a nice sweetness that blends well with any tangy BBQ sauce. Being from Kansas City, I'd like to think I know my BBQ sauces. My favorites are from two of Kansas City's best barbeque restaurant's, Jack's Stack and Gates. I used the Gates in this recipe, it's a little more tangy and a little less sweet than Jack's Stack. This makes a lot, perfect for a crowd or to freeze for a quick weeknight dinner.
Crock Pot Root Beer Pulled Pork
adapted from Gooseberry Patch
Courtesy of One Crazy Cookie
2 cups onions sliced and divided
2 Tablespoons minced garlic
4 pound pork roast (loin is best)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons liquid smoke (optional)
3 cups Root Beer divided
16 oz bottle BBQ sauce ( or two cups)
Place 1 cup onions and the garlic it the bottom of the crock pot. Sprinkle roast with salt and pepper, place in crock pot. Add 1 1/2 cups root beer and liquid smoke. Cover and cook on low setting for 8-10 hours or on high setting for 5 hours. Remove roast and set aside to cool. Discard onion and liquid in crock pot. In a saucepan, bring the BBQ sauce and 1 1/2 cups root beer to a boil and then simmer for 15-25 minutes. When roast is cool enough to handle, shred with a fork. Discard fat. Return shredded meat to the crock pot. Stir in sauce mixture and remaining onion. Cover and cook on high for 1-3 hours, until the onion is soft.
* I didn't add onions to the sauce. I added the sauce and cooked another hour. We were hungry!
* Be careful with the liquid smoke. Too much can be overpowering!!!
I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday's at the Table and Tuesday Night Supper Club.
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