A friend told me about using root beer instead of water when making barbecue, it makes a huge difference. This barbecue recipe uses only a few ingredients and is cooked in your crock pot instead of the oven. That makes it a perfect recipe for a slow and easy Memorial Day.
INGREDIENTS
2 lb. pork tenderloin
1-12 oz. bottle or can of root beer
1 to 3 jarred or canned chipotle chile peppers, chopped fine
16 oz. any good prepared barbecue sauce*
12 Portuguese hard rolls or hamburger buns
Cooking oil for browning meat
DIRECTIONS
Pat the pork tenderloin dry and brown on all sides in a hot skillet with just enough oil to brown (not cook) the meat. When browned on all sides, place pork tenderloin in a slow cooker and pour root beer over the meat.
Cover the pot and cook the pork tenderloin on medium low or low for at least 6-˝ to 7 hours, depending on your crock pot. The pork is done and ready to be served when it pulls apart and is easily fork or hand shredded.
During the last ˝ hour of cooking. Pour the barbecue sauce into a large pot along with the chopped chipotle chile peppers and simmer on low until the barbecue has a chance to get the full flavor of the chipotle peppers. Stir occasionally to keep the sauce from scorching.
Remove the pork tenderloin from the crock pot and pull or shred the meat. Drain the cooking liquid from the slow cooker, return the pulled meat and add the barbecue sauce to the crock pot and stir. The pulled pork is now ready to serve. For condiments, use your imagination, dice a large onion, shred lettuce, chop a couple of radishes (this may make the sandwich extra hot), dice one or two stalks of celery. Serve the pulled pork on warm toasted rolls or buns. Let everyone add their own condiments.
Makes 10 to 12 servings, Portuguese rolls are larger than hamburger buns.
Hints
* You can make this juicier (and messier) by adding 2 to 4 ounces more barbecue sauce.
If making this recipe for Memorial Day or Independence Day. Make a quick and easy berries and creme dessert.
Berries and Creme Dessert Recipe
INGREDIENTS
1 pint blueberries, whole
1 pint strawberries, sliced
1-16 oz vanilla pound cake, store bought
1 large tub of plain Cool Whip*
DIRECTIONS
Cut pound cake into cubes and place a layer of cake in clear glass bowl about 5 inches high or a trifle dish. Add a layer of Cool Whip over the pound cake and spread smooth, next add a layer of blueberries, a layer of cake, a layer of Cool Whip, a layer of strawberries. Continue process until all ingredients are used, the last layer should be whipped topping. Before putting on the final layer of Cool Whip, gently press the ingredients with the back of a large spoon, this will insure that all of the flavors will be absorbed. Smooth on Cool Whip and place in the refrigerator at least one hour. Cover with clear wrap. When ready to serve, use a large serving spoon.
* Or any non-dairy whipped topping. Whipped cream does not hold up well.
