Allrecipes.com had this recipe that had only three ingredients in it: root beer, pork, and barbecue sauce. As root beer is a rather exotic animal in these parts, I substituted Leo beer instead. I had the beer in the pantry as well as two kinds of Beerenberg sauces that I combined–one for its tomato flavor and the other for its spiciness. So I guess you could say this is a “found” recipe rather like found poetry where you use whatever is on hand to create something new. I used pork tenderloin, which some cooks on the internet said couldn’t or shouldn’t be done as it would get dry and trashy. However, the good thing about using the tenderloin instead of pork shoulder is that the tenderloin is leaner. In addition, allrecipes.com had already adapted this recipe for pork tenderloin and I found it quite delicious. The only special equipment needed for this recipe is a slow cooker. Switch it on and forget it–well, almost!
Prep time: 5 minutes
Cooking time: 6 hours
2 pounds pork tenderloin
12 oz Leo beer plus half a can more (original recipe: root beer)
2 tablespoons brown sugar (omit if using root beer)
2 300ml bottles Beerenberg sauces, any flavor (original recipe: barbecue sauce)
caramelized onions for serving, optional
corn slaw for serving, optional
8 hamburger buns or medium rolls
Put the tenderloin in the slow cooker and cover with beer. Add the brown sugar and mix. Turn on the slow cooker to low and let it cook for 6 hours. After 6 hours, remove the tenderloin and shred it with two forks. Drain the liquid from the slow cooker and return the shredded pork to the cooker. Add the sauces. Heat through about 15-20 minutes on low in the slow cooker. Serve hot on hamburger buns topped with caramelized onions or corn-cabbage slaw.
Prep time: 15 minutes
1 ear of corn, kernels removed from the cob or 2 cups frozen corn
1 small cabbage, shredded, about 4 cups
1 cup grape tomatoes
4 fresh garlic cloves, minced
1 cup mayonnaise
3/4 cup cheese cubes (I used mozzarella)
1-2 jalapeños, thinly sliced on the bias, optional
salt and pepper to taste
Blanch the fresh corn in boiling salted water, about 30 seconds. Drain and rinse in cool water. Drain again. Combine all ingredients in a bowl. Mix to coat. Refrigerate until ready to use. Top the pulled pork generously with about 1/3 cup slaw.