I used a combination of pork tenderloin and boneless pork loin which I had in the freezer, and diet root beer (what I had on hand). I actually liked the pork loin (which I bought on sale for $1.99/lb) better than the tenderloin. I also liked that when shredding, I didn’t have to go through the meat and discard all the fat that you have when using the typical Boston butt roast. The meat cooked perfectly at 6 hours, and its flavor was fantastic, just an interesting little bit of sweetness from the root beer. As other reviewers have mentioned, the BBQ sauce that you use will totally dominate the flavor of the pork, so at a minimum, choose one that you REALLY like. Unfortunately, I wanted that pork flavor on my sandwich, and in the future, I will not use a powerful tomato-based BBQ sauce for this recipe. I will serve the pork on its own, maybe wrapped in a lettuce leaf with some Asian garnishes, set some aside for some Mexican dishes, or try a vinegary North Carolina BBQ sauce for sandwiches. And seriously, put meat in pot, add root beer, lid on, cook for 6 hours, shred, and add sauce...come on, it just doesn’t get much easier than that. I’m not a huge crock pot fan, but this is one that I really enjoyed, and I’m not alone, with 2,833 reviews at 4.5 stars. A winner, for sure!
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I used a combination of pork tenderloin and boneless pork loin which I had in the freezer, and...