If you cook at home and are inclined to things like pulled pork, you’ve probably heard of root beer pulled pork. Easiest thing in the world: Throw a bottle of root beer in the slow cooker, plop a pork roast in, cook. So I don’t mean to be misleading with that headline. Slow cooker pulled pork is not difficult.
However, it’s not without its issues. For one thing, root beer. Option one is to buy a six-pack of pricey craft-brewed root beer, then figure out what to do with the other five since we don’t normally drink soda, and never with sugar. Hey, we may eat pork and throw chemicals on it, but we have some rules to live by.
The other option is to buy a 2,000-pack of diet root beer, and then we end up drinking diet root beer until it’s gone, which is even worse than drinking five fancy root beers.
I found my solution when I went to a party where a friend was drinking hard root beer. You see where I’m going with this. Huge epiphany. Root beer, pork, alcohol — there’s no going wrong here, and leftover hard root beer is not a problem because alcohol.
Actually there is one way to go wrong here. The first time I tried this, I used a pork loin roast. This is a lean cut and, of course, healthier. It made pulled pork with a nice root beer flavor, but it was not as tender as it could have been. Use a pork butt or pork shoulder roast instead.
Serve with whole wheat hamburger buns and sweet potato fries to try to maintain some nutritional dignity.
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Sea salt and and freshly ground black pepper to taste
Shredded cabbage if desired
Place roast in slow cooker. Pour root beer over roast. Cover and cook on low for 8 hours or high for 4 hours.
Drain liquid from pan. Pull meat apart with two forks until all shredded. Sprinkle with salt and pepper and stir.
Serve on hamburger buns, topped with barbecue sauce and, if desired, shredded cabbage.