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.