Ryan’s pulled pork
My aunt and uncle had a delightful Saturday afternoon in Oakville. They celebrated their 25th Wedding Anniversary. We contributed a platter of chiorzo, keilbasa, cheddar and havarti, as well as my homemade roasted red pepper. I also made her a lovely planter of petunias and geraniums in variegated pink/mauve, which actually is her theme this year and I was delighted!
Ryan made this delicious pulled pork. I’ve not tasted anything quite so good – honestly! We ate it in buns (everything was finger food or cold appetizers). Very good. Here’s the recipe:
- 1 (2 pound) pork tenderloin or blade roast
- 1 (12 fluid ounce) can or bottle root beer
- 1 (18 ounce) bottle your favorite barbecue sauce (most of which I unfortunately don’t like the taste of)
- mini slider hamburger buns, split and lightly toasted
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours (actually Ryan cooked it for 12 hours). Drain well. Stir in barbecue sauce (then Ryan put it back in for another hour to let the flavour soak in). Serve in the buns. Serves 8.
