This pulled pork is a slight variation on my Lean and Mean Pulled Pork which has really become a favorite in our house. While I have always been a fan of tomato-based barbecue sauce, my Southern friend, Lisa, is partial to a vinegar sauce. She shared here recipe with me and it just might win me over!
I asked Lisa if Southerners ever put what I consider “regular” barbecue sauce over the pork which has been cooked in the vinegar sauce. I sort of knew the answer, but I wanted to be sure. She told me that would be sacrilege! So when I put a little of my homemade Slather-it-on BBQ Sauce on my sandwich, let’s not tell her!
While I usually cook the pork in beer, I have seen recipes where it is cooked in root beer and decided to try that this time around. Both options are equally delicious. Chicken stock is a third option. The flavor of the vinegar sauce will ultimately shine.
- 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
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!)
Cook for 6-8 hours on low.
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.
Place meat back in crock pot and mix in barbecue sauce. Coat to your liking.
Cook on low for an hour more.
Serve with coleslaw, rolls, and additional barbecue sauce.