Don’t fret my friends because google has a wonderful tool that allows you to translate a blog into any language. That’s right, they do all the hard work for you.
This blog has tons and tons of wonderful recipes that are broken up by category. She also allows the reader to follow a recipe step by step and its displayed in the pictures so you don’t get confused. You can tell that she absolutely adores life and anything having to do with food.
While looking through her vast supply of recipes I noticed one for root beer pulled pork. I immediately thought Shaun is going to love me for this one. The recipe is so simple too. I made a few changes to the original recipe like using coca cola instead of root beer and cooking in a crock pot instead of an oven. Either way this recipe is a sure winner for anyone!
Pulled Pork Sliders
2 lb. Pork loin roast boneless
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground pepper
1 Tbsp onion powder
1 Tbsp cayenne powder
1 Tbsp dried oregano
1/2 Tbsp dried ground thyme
1 tsp rubbed sage
1 12oz. coca cola bottle (about 3/4 of the bottle was used)
mini wheat buns, cole slaw and BBQ sauce
Mix all the spices together in a medium size bowl. Take 2 Tbsp off the spice mixture and rub all over the pork loin. Make sure that the ends are covered as well. Wrap in saran wrap and place in refrigerator at least 12-24 hours.
Take the roast out and place in crock pot. Pour in 3/4 of the coca cola and cover the crock pot. Cook on low 5-6 hours. Depending on temperature cooking times may vary. Pork internal temperature needs to reach about 180-190 degrees so that its easier to shred the meat. When pork is done set on a plate for about 10-15 minutes. Then using a fork start to shred the meat. Place the meat on a toasted mini wheat bun topped with BBQ sauce, cole slaw and then top bun.
Tip- Make sure there is always liquid in the crockpot. However, I did not use the whole coke bottle.
Also, you will not use all of the spice mixture. Keep it in an airtight container for use on another meat.
adapted from New Yorker By Heart