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Slow Cooker Pulled Pork
March 11, 2008

Thought this was good, but not too much different than what I usually make. I typically use pork butt or shoulder and cook it with a cup of water, shredding and adding the bbq sauce at the end. I like the idea in this recipe of using pork tenderloin - it's a lot less fatty and very easy to shred/pull, although you may sacrifice some flavor using a leaner cut like this. As for the rootbeer - it didn't seem to noticeably enhance the flavor of this dish for me. In all fairness though, I did have a cold, so maybe that had something to do with it! The rootbeer did however make for a messy crockpot when it came to clean up as the sugar caramelized on the side of the pot and was really tough to scrub off. I'd recommend either using cooking spray on the sides of the crockpot, or trying a pan liner made for crockpots. If like me you have trouble getting it clean - try scrubbing with your fingers using a paste made from Bon Ami. Worked for me!

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