I'm more of a Carolina bbq kind of guy, but the women in the family loved this due to the sweetness I assume. I used the pork tenderloin in an effort to cut out unnecessary fat. yes, not as good as using a Boston butt, but really not bad at all. I cooked about 4 lbs of it. Rubbed with cracked peppercorn, sea salt, and granulated garlic. Covered with 2 liters of A&W (the only major brand of root beer worth anything). Added a few table spoons of hickory liquid smoke. cooked on low for 8 hours, reduced to warm for 4 hours. drained, pulled, and sauced with sweet baby rays hickory and brown sugar bbq sauce, added a couple more tablespoons of liquid smoke and cooked on high for about a half hour. served on buns and topped with cole slaw. Pretty tasty. The liquid smoke is a must. Next time I'll use a bbq sauce that isn't quite as sweet. My wife and 3 year old daughter liked this so much that I'm sure we will make it regularly (assuming we don't get sick of it after eating leftovers for 4 or 5 days). I may try freezing some leftovers, if so I'll update this and let you know how it tasted after freezing. I freeze Carolina bbq all the time, I assume this will freeze ok too. Thanks for the recipe.
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I'm more of a Carolina bbq kind of guy, but the women in the family loved this due to the...