As per usual, I MacGuyvered a favourite recipe from my sister. I was feeling particularly saucy, so I figured I'd like to play around with what she's got to see what else I could do with it.
(But then again, it's pulled pork. You don't want to mess with a good thing too much.)
Spoiler alert: when I do this with my cooking, I don't measure things. I measure in pinches and shakes. Consider yourself forewarned.
- Half of a spanish onion
- 2 tbsp butter
- 2 pork tenderloin (You can also substitute with pork shoulder)
- 4 strips of bacon
- Your favourite smokey BBQ sauce (I used a mix of 3 parts Diana's Gourmet Western Smokehouse and 1 part Canadian Club Hickory Bold)
- 1 can of root beer
- 5 drops of liquid hickory smoke
- A few shakes of smoked paprika
- A few pinches of freshly ground black pepper
- A few shakes of sea salt
- Approximately 2 teaspoons brown sugar
- A pinch of cayenne pepper
- Your favourite buns (I used whole wheat kaisers)
- Freshly chopped garlic
- Mushrooms (if you like them)
- Your favourite cheese (I used Havarti but an old, strong cheddar would also be awesome)
- Sautée chopped onions with butter; slice the bacon into small pieces and add it into the pan. Once it's started to brown, scrape the contents into the slow cooker; set it to medium.
- Add the pork tenderloin, ensuring that it's surrounded with onions and bacon.
- Add the BBQ sauce, root beer, hickory smoke, paprika, black pepper, salt, brown sugar, cayenne pepper into the slow cooker. Ensure that the pork is entirely covered (if it's not, add more BBQ sauce).
- Let it cook for 4 hours on medium. You'll know it's done when the pork pulls apart easily with a fork.
- Once you can pull the pork apart, drain almost all of the root beer from the cooker; add more BBQ sauce, salt, or pepper to taste.
Once the pork is ready:
- Sautée mushrooms.
- Mix chopped garlic with butter and spread it on the buns; put them in the oven with the broiler on until golden brown.
- Pile on pulled pork.
- Stack with cheese, sautéed mushrooms, and enjoy.