Root Beer Pulled Pork Tacos with Vinegar Sauce
We love to eat pulled pork in a toasted corn tortilla but the traditional roll tastes great, too. If desired, serve with chopped tomato, avocado, onion, and cole slaw.


  • Pork tenderloin(s)
  • Root beer (or beer or chicken stock)
  • Eastern North Carolina Barbecue Sauce (see recipe below) or barbecue sauce of choice
  • Rolls or corn tortillas for tacos


  1. Place the desired number of pork tenderloins in a crock pot along with 1/2 cup of root beer per pound of pork. (Leftovers are delicious, so cook extra!)
  2. Cook for 6-8 hours on low.
  3. Pour off liquid and shred pork. I find this is easiest to do with two dinner forks–on a dinner plate for easy clean up.
  4. Place meat back in crock pot and mix in barbecue sauce. Coat to your liking.
  5. Cook on low for an hour more.
  6. Serve with coleslaw, rolls, and additional barbecue sauce.

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