Because I ate it. The Root Beer Pulled Pork, not the picture. Sheesh.
I also don't have any loving shots of the pork, pre-roast, or the foamy root beer waiting in it's measuring cup for it's turn. We're making this again this week for Mr's parents when they come up from Pennsylvania, and I'll get pictures then. (Note from cheapskate land: pork roasts are usually on sale every month or so at $1.99/lb. Mmmmmm.....cheap pork. Yummy.)
For right now, you have the stand-in. (No you don't)
Root Beer Pulled Pork, the recipe:
For this one, you need a slow cooker. Consider it ingredient number one. Ingredient number two is the pork roast. Any kind will do. Make sure it's an edible pig part, and all should be well. Mandatory ingredient number three is the root beer. I clearly have a hang up about A&W. Then:
|1 tsp salt||1/3 c brown sugar|
|2 tsp paprika||½ tsp onion powder|
|1 tsp black pepper||¼ tsp garlic powder|
|2 c ketchup||½ tsp onion powder|
|¼ c yellow mustard||¼ tsp garlic powder|
|¼ c molasses||1 Tbsp Worchester sauce|
|2 Tbsp Frank's hot sauce||1 Tbsp soy sauce|
|2 Tbsp chili powder|
Mix rub ingredients together and, well...rub. Rub that rub into the pork.
Then finely chop an onion (oh yeah, you'll need an onion, too.) and lay that in the bottom of the slow cooker. Place the rubbed pork lovingly on top of the onions. Pour 2-3 cups of root beer over it (depending on how much meat you actually have, or how much you love root beer and want to save some for drinking), as well as 1 teaspoon of vanilla. Cook on low for 8-10 hours.
Just before you're about to collapse from waiting all day for mouth heaven, mix together the sauce in a - you guessed it - saucepan over medium to low heat for ten to fifteen minutes. Too hot, it will spatter all over your freshly cleaned oven. You might not mind, and you might try to lick it off once the oven cools down, since it's so delicious. Or you might not be crazy.
When done, shred pork with forks, and mix it together with the sauce. Figure out some clever way to use the otherwise discard-able cooking juices from the bottom of the slow cooker. Or just put it in a ziploc in the freezer and hope someone else suggests something clever. (Nudge, nudge).
We like to eat it with a fork from a plate, but if you want to get all fancy, you can serve it on crackers - yum - or bake up some of this crusty french bread (since you'll have a little time on your hands while you wait).
I presented all this like it's my recipe. It's not. It's Mr's. But he's mine, so that's just about the same, right?