Use pork shoulder, butt or even loin, not tenderloin! Tenderloin is too lean for this recipe. You need a roast with some fat marbled through it to give it flavor and keep it from drying out while cooking! Delicious though! The root beer helps tenderize the meat, beautifully & I don't think it comes out tasting like root beer if u cook it long enough.. just gives a slight sweet taste to the meat. I always do a light dry rub, before putting it in & pouring the root beer around it. I Cook it low & slow..about 8 hours, basting it a few times, if i'm home. Then just drain, shred it up, discarding any fatty bits. Add lotsa Sweet Baby Ray's and cook for another hour..or two. Serve "slider" style on mini buns w/ coleslaw and seasoned potato wedges. Just started one. Does not get easier than this!
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Use pork shoulder, butt or even loin, not tenderloin! Tenderloin is too lean for this recipe....