Root Beer Pulled Pork Sliders |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A few posts ago I used a locally brewed root beer in a cake and it made me want to use it again for a savory recipe. I remembered seeing a few of my friends on Facebook posting about root beer pulled pork in their slow cookers. Read more . I looked up the recipe and was not impressed (can of root beer, bottle of store-bought sauce and pork just dumped into the slow cooker). I found a few other recipes that added a few more steps (like making your own sauce, rubbing the pork with a dry rub, serving with a slaw of some sort). This is the final recipe that I came up with and it was PERFECT. I love how the 5 spice compliments the root beer flavor - slight asian twist but subtle! This one is definately a keeper! Ingredients:
16 mini brioche buns *see my recipe here: buns-for-sliders.html >miniature brioche buns for sliders |
4 lbs pork shoulder/butt |
pork dry rub |
1 tablespoon chinese five spice powder |
1 tablespoon granulated sugar |
3 tsp kosher salt |
1 tsp fresh ground black pepper |
root beer bbq sauce |
1 1/2 cups quality root beer (cane sugar-sweetened root beer ) |
1 cup sir kensington classic ketchup (or any other organic ketchup) |
1 small onion, coarsley chopped |
1 inch piece of fresh ginger, peeled |
1 large clove fresh garlic |
1/4 cup seasoned rice vinegar |
1/4 cup soy sauce |
1/4 cup muscavado sugar (or dark brown sugar) |
1/4 cup organic honey |
optional condiments: pickled red onion and shredded fresh red cabbage |
Directions:
1. Rinse pork under cold water and pat dry with paper towels. In a small bowl combine all the dry rub ingredients.Now just rub the dry ingredients all over the pork See Photo. Wrap in butcher paper or plastic and chill 8 hours/overnight.
2. Make the root beer sauce: place all ingredients into your blender and puree until smooth See Photo. Keep in fridge until ready to use.
3. Unwrap marinated pork and place into slow cooker See Photo. Pour sauce over the pork See Photo. Cover and cook on low for 8 hours. See Photo
4. When you are ready to roll, carefully take the lid off (don't let all that water on the lid drip into your meat). Using two forks or a pair of tongs, carefully shred the pork, mixing it in with the liquid and juices in the slow cooker. I just keep it in there for serving so it stays warm.
5. Warm up your buns in the oven, place a mound of pulled pork on each bun See Photo. Add pickled red onion and shredded red cabbage, if desired.
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