Another Pulled Pork Success

  

You guessed it folks, I made pulled pork again. I'll admit that this recipe was inspired by the Pulled Pork in Root Beer Sauce recipe I previously posted but this one is all mine. I started by searing each side of a center cut pork roast in extra virgin olive oil, garlic, minced onion, and Yard Bird Rub. Then, I boiled a can of cream soda, some Worcestershire sauce, the drippings from the roast, a can of chicken broth, chili powder, more Yard Bird, and a bit of salt and pepper. Now, into the slow cooker it goes and 5 or so hours later you have a delicious pulled pork dinner.

A great summer time side dish that happens to be one of my favorite is steamed squash. I love yellow squash, acorn squash, zucchini, pattypan squash you name it, I love it. This side dish was super simple. I just sliced yellow and pattypan squash and steamed it in the microwave with a couple tablespoons of water and a little butter.

But wait, there's more...

You don't get just one meal from this, you get two! We had leftovers tonight and since I didn't have quite enough meat for everyone I decided to make loaded baked potatoes. I cooked up some potatoes, whipped up a quick batch of micro-baked beans, a dollop of Daisy (I use generic sour cream but it is a fun slogan) and I had a tasty, belly bulging meal. Given, if you're on a low carb diet don't eat at my house! I doubt any recipes of mine will work for dieters but by golly their tasty.

Give this one a try folks, tell me what you think. If you need exact measurements slip me a note in the comments box. I'll do my best to get accurate measuring even though I'm a measure by sight kind of cook. Have a good pulled pork recipe or any pork recipe? I'd love to try it.

One thing that I lack are good side dishes that are fast, easy, and my kids will eat them with minimal complaints. Any ideas?

Pulled Pork for Dinner

I created the most fantabulous meal tonight. It consisted of corn, tomatoes, and...big surprise...pork. As you know from my last entry I have recently returned from Des Moines, IA. While in Des Moines I purchased a Better Homes and Gardens New Cook Book John Deere edition. I have been dieing to try out some of the recipes and I finally got the chance tonight. I made Pulled Pork with Root Beer Sauce and it was delish. Of course I didn't stick to the recipe, I never do, but I'll share with you both the original BHG and my variations of it.

First, I will share the original recipes...BHG suggests making Pulled Pork with Root Beer Sauce as follows:

1-2 1/2 - 3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer* (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
Hamburger buns, Lettuce, and Tomato

*Do not use diet root beer.

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - to 5 - quart slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 1 cup root beer, and the garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a saucepan stir together the 3 cups root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.

4. Transfer meat to a cutting board or serving platter. Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.

Now, my version. Forgive my lack of measurements, I measure with my eyes and nose.

I bought a 2.51 pound boneless pork loin roast and I trimmed a little fat but not all of it. Then, used fresh ground sea salt and pepper on the roast and browned it on all sides in canola oil. After that, I started to omit and redo the recipe. First, I used green onions (that's what I had) and I poured the 2 cans of root beer in the slow cooker with the meat instead of just a cup. Also, I didn't have bottle chili sauce so I drained a can of chili beans in chili sauce, which made about 3/4 cup, and topped it off with beef broth. I also completely omitted the root beer concentrate and hot sauce.

My roast cooked for 5 hours on a high-heat setting. At the 5 hour mark I sliced tomatoes and cooked corn on the cob. Instead of using the root beer sauce (which I didn't make but I'm sure is delicious) I slathered on my favorite BBQ sauce. YUM!

Give it try! What do you think?