Summer is the time that my thoughts turn to barbecue. But with the current temperatures of over 100 degrees, it doesn’t make it a pleasant experience to cook the meat. So, I started to look for pulled pork recipes that could be prepared inside but taste like great barbecue. I found this recipe online, and it had great reviews, which was good considering what one of the ingredients was. Also it was a slow-cooker recipe as well, so I could prep it in the morning and come home to a great dinner. I tweaked it a little to give it more spice, so if you like mild flavor forget the spice. When I put the pulled pork on the bun and ate it, I finally had my barbecue without being in the sweltering heat. This recipe gives a mild sweet taste to the pork, so I used a strong spicy barbecue sauce with it to add depth of flavor.
BBQ Pulled Pork
- Pork Tenderloin
- Italian spice mix
- 1 liter of root beer (I used A&W)
- Favorite BBQ sauce
- Cut most of the fat layer off of the pork tenderloin and cut into 2 or 3 pieces to fit into the crock pot
- Place pieces of pork into crock pot fat side up.
- Pour root beer over pork until it almost covers it.
- Sprinkle the Italian spice over pieces
- Cook on high for 6 – 7 hours until pork tears easily with a fork
- Drain root beer
- Tear pork with forks until shredded.
- Mix barbecue sauce in.
- Serve on buns and enjoy. (I like to put a little more sauce on top pork on the bun.