Monday, October 17, 2011

Slow Cooking Supper: Root Beer Pulled Pork Sandwiches

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A few weeks ago, back in September, our local Shaw's ran a great special.  Buy one carton of ice cream, get One Free.  Now, this is a typical special but what made this one great was that if you bought two cartons, you also got two free A&W sodas.  I am always up for a good deal (as you know).  Unfortunately, in our new location, the supermarket is just not that easy to get to.  We had always planned on using John's car to go grocery shopping but now that John is out of commission, it involves a train and a half mile walk to the supermarket.  It's not bad, it's just difficult to carry all the groceries by myself.

But for free ice cream and free soda I would make an exception!  I thought it was a cute idea for root beer floats and to be sure, we had lots of them.  In fact, we finished the diet root beer and one carton of vanilla ice cream (over a few weeks naturally) doing just that.  But then there was another two liter bottle of root beer.  What to do with it?  Well luckily for me,  Just Jenn is a huge fan and has tons of recipes involving root beer!  The one that stuck out to me was (duh) root beer pulled pork.

I had another great pulled pork idea in mind but put it aside to make this; and I was so glad I did!  I loved the sweetness of the root beer with the spices we slathered on the pork butt (whenever I say pork butt John giggles and repeats it: "pork butt"--is every man 5 years old?!  Just wondering out loud over here).  The pulled pork is tender and delicious and completely a keeper!  If you want to know what we did with the rest of the root beer stay tuned because it is featured in a heavenly (really heavenly) dessert perfect on Halloween!
Root Beer Pulled Pork Sandwiches (adapted from here)
Serves:  4
1-2 pound pork butt / pork shoulder
1/4 cup brown sugar
2 teaspoons salt
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon freshly ground pepper
1 tablespoon chili powder
1 tablespoon garlic powder
2 cups root beer
1 tablespoon red pepper flakes
4 sandwich buns, toasted

Pierce the fat of the pork butt / pork shoulder.  Combine brown sugar, salt, cumin, paprika, pepper, chili powder, and garlic powder.  Adjust to taste.  Cover the pork butt / pork shoulder and in the piercings with the spice mixture.  Grease a skillet and place it over medium-high heat.  Sear the pork butt on all sides in the skillet (about 2 minutes per side).  Then, place the pork butt into the crockpot on low.  Add root beer and red pepper flakes.  Cook 6-8 hours, until the pork easily pulls apart.  Pull the pork apart with two forks and serve on toasted sandwich buns.
Also you may have noticed I have FINALLY made a new category on the blog--slow cooking suppers!  I have re-labeled any dish that includes the slow cooker and you can find them all in the Category Index.  It's my goal this fall and winter to focus a lot of weekend dishes on the crockpot.  They give me more time to spend with John and to fix up the apartment that I just wasn't getting before.  I've already made a bunch of delicious slow cooking suppers for us, and we're on tap to have a few more coming up as well!  Stay tuned!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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