Pulled pork is quite different from barbeque.  While you can certainly have pork barbeque you just can’t have pulled beef, or pulled chicken!

Back in the day, pulled pork was the staple at most southern get togethers.  There would be mountains of pulled pork, buckets of cole slaw, oceans of sweet tea, and of course, the only official dessert to serve with a pulled pork sandwich, Pig Pickin’ Cake.  Yep. A yellow cake with mandarin orange, pineapple, pudding, and traditionally cool whip.  I do mine different and I am hoping to get my recipe posted soon.

The beauty of pulled pork is that you can easily do it in a slow cooker and it just gets better as leftovers.  When you are done with the sandwiches use the leftovers in tortillas, omelets, baked potatoes, mac and cheese or over rice.

I am giving you a recipe for 16. My family will EASILY go through this in one meal if I leave the room for a moment.  You can freeze it in portions for a quick meal.
While the tenderloin is traditional I have used it with other types of pork…Also, the Dr. Pepper can be substituted with equal amounts of:

• coffee
• tea ( try a black tea with ginger)
• coca cola
• gingerale
• beer
• root beer

Pulled Pork

4 lbs pork tenderloin, roast, or boneless ribs.
2 (12 fluid ounce) cans  Dr. Pepper

36 ozs of your favorite barbecue sauce, homemade or commercial.
16 Sandwich rolls

Put the pork and the Dr. Pepper in the slow cooker for 7-10 hours.  Pork will shred easily with a fork when it is done.  Serve with the barbecue sauce on the sandwich rolls.  For a really authentic presentation top the pork with cole slaw when serving the sandwiches.

Image:
MaryeAudet

Technorati Tags: pulled pork recipes,southern recipes,crockpot meals,slow cooker recipes,easy,OAMC,Once a month cooking,freezer meals,family dinners,busy nights

Post from: Baking Delights