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Slow Cooker Pulled Pork
January 07, 2011

This is a GREAT recipe for a sweet southern type pork unlike the strong underlying flavor of vinegar favored by the East coast or the mustard based sauces of South Carolina/ Georgia. With that being said if you are a traditionalist of a geographic region, this is probably NOT the recipe for you unless you like the sweeter sauces of Tennessee. Experience imparts using a pork tenderloin will provide a drier meat, however using something will a little more fat such as a shoulder or butt will impart more flavor. The main tip for this recipe is to ensure your meat is covered with liquid, or turn it every few hours. Mixed with Sweet Baby Rays, Sweet and Spicy sauce to help counter the sweetness of the root beer and cooked for 1 hour longer to absorb the sauce into the meat. Served on onion rolls with a sprinkling of French's French Fried Onion Rings on the meat and a side of apple coleslaw (from this site) for a quick dinner. 5 stars for a truly easy, no fuss, no muss recipe.

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