Monday Meals: Root Beer Pulled Pork

There was quite the debate between the test kitchens last week regarding making pulled pork in the slow cooker. Doug was horrified; and felt it was no way to treat a beautiful cut of pork. However, the Wisconsin Test Kitchen didn't have the time to dedicate to smoking and marinating a pork shoulder for a week day meal... so slow cooker it was! The two test kitchens were able to compromise, and we agreed NOT to refer to it as barbecue. The conversation ended with Doug suggesting we refer to the meal, "As Rebecca, because it's so saucy!"  We'll take it!

No matter what you want to call it, this was a delicious, easy week day meal. It was great looking forward to a hearty, saucy meal after a long day of work. 


Root Beer Pulled Pork
Recipe courtesy of: http://erecipecards.blogspot.com/2014/01/4-ingredient-root-beer-pulled-pork-in.html

4-5 lb. pork shoulder
3/4 cup barbecue rub of your choosing 
2 12 oz. bottles root beer, divided
1-2 cups of your favorite barbecue sauce (we use Sweet Baby Ray's)

Trim the hard fat off the pork shoulder, leaving the soft fat on (which will soften further during the cooking process). 

Rub the barbecue rub all over the pork shoulder. Make sure to cover the entire thing. Wrap the seasoned pork shoulder in plastic wrap, and let it sit for an hour.

Meanwhile, pour one of the bottles of root beer into the slow cooker, and turn on low. Let the soda warm up while the meat is being seasoned.

After an hour, place the pork shoulder in the slow cooker and let it cook for eight hours on low. 

After eight hours, remove the pork shoulder from the slow cooker, and use a meat thermometer to make sure the internal temperature reaches 195 degrees.

 If the meat is at 195 degrees- you're good to go! Remove the excess cooking liquid from the slow cooker, shred the pork and return it to the slow cooker. Combine it with the barbecue sauce and half a bottle of root beer. Let it sit on warm for 30 minutes until heated through.

*If the meat does not reach an internal temperature of 195 degrees; return it to the slow cooker and let it cook for another 30-60 minutes. However, eight hours should be plenty of time for the meat to cook.

Once the pork is warmed through, serve on rolls with coleslaw and pickles. We served our pulled pork on warm hoagie rolls with a side of sweet potato fries. It was a quick, delicious week night meal that yielded plenty of leftovers. 

Despite the fact the test kitchens didn't agree on this recipe- the entire Wisconsin Test Kitchen agreed it was a delicious weeknight meal we can't wait to make again!

Stay Cool,
The Cool Dads Crew