Eat pulled pork on a sandwich.
Whether you're serving a crowd or looking for a fast dinner for the family, a pulled pork recipe may be just perfect. Pulled pork is a tender meat that you can even prepare weeks in advance and then simply warm up and serve on a toasted roll. For 30 to 40 people, use four to five tenderloins and make the recipe a day ahead in separate crock pots and refrigerate the meat overnight in aluminum pans; then reheat before serving.
Instructions
1. Cut the tenderloin in half so it fits more easily in the crock pot. Place it in the crock pot.
2. Pour the root beer over the tenderloin. Use 12 oz. of root beer per tenderloin. If you don't have enough root beer, you can use cola to fill out the recipe.
3. Set the crock pot to low heat and cook the tenderloin in the root beer for about seven hours, or until it easily falls apart when shredded with a fork.
4. Shred the meat with a fork, making sure all large pieces are broken up. Stir the meat to absorb the soda.
5. Pour the bottle of barbecue sauce over the meat while it's still in the crock pot and mix it in gently. You can use the entire bottle of sauce, or put on more or less depending on how much you prefer.
6. Slice the sandwich rolls in half if they aren't already. Toast the briefly under a broiler. Serve the pulled pork from the crock pot on the toasted rolls.
7. Put individual servings of leftovers in smaller freezer bags, or enough for one family meal in a larger bag and then freeze.
Tags: root beer, pulled pork, sandwich rolls, tenderloin root, tenderloin root beer, with fork