PULLED PORK

My other half informed me there was going to be a potluck at his work, and people were being encouraged to bring their meals in crockpots.  Recently at lunch, my coworker brought in leftover pulled pork that looked and smelled AMAZING, so I asked her to email me the recipe.  She insisted it didn't need to be written down because it was so simple.  Put pork in crockpot, pour in root beer, cook forever, shred, add sauce.  Seriously, it's that easy.  I know what you're thinking: root beer?  I'm not a sweets fan and never drink soda, but I promise you won't know there's root beer in this.  You drain it all off at the end.  It's not sweet!

I enjoyed the leftovers on a potato roll with some delicious, creamy coleslaw from the deli at Harris Teeter.  I also added a dash of my latest obsession:

I doubled this recipe and ended up using about 5 lbs of pork tenderloin.  It was on sale at the grocery store, but if it hadn't been, I may have purchased a cheaper cut.  The tenderloin has the least amount of fat, so the time spent searching for fat to be discarded is minimal.  My coworker used the rump roast (and couldn't say the cut of meat without giggling, I might add) and spent a little more time ridding it of the fat, but it was still equally delicious.  Thanks for the recipe, Blair!

Ingredients

2 lb pork tenderloin/roast
12 ounces root beer
1 bottle of your favorite barbeque sauce (Sweet Baby Ray's is so perfect)

Place pork in crockpot and pour on root beer.  Cook on low about 7-8 hours.  Carefully remove pork from crockpot and pour out all the root beer liquid.  Shred pork and discard any fat.  Return shredded meat to crockpot, add desired amount of sauce and cook on low for 1 more hour.  Serve with additional sauce, hot sauce, coleslaw, or whatever your little heart desires.