Rootbeer pulled pork is a slow cooker staple that many people make right away when they first unwrap their brand new crockpot.

Stop thinking about it -- you know you want to know what all the fuss is about! Give it a try -- it has the sweetness of barbecue without the gloppy sauce -- enjoy!





This is a reader recipe sent in by Monique, who calls this particular dish her "one successful slow cooker recipe."





Your pork is MUCH MORE than successful, Monique---it's out-of-the-ball-park wonderful. I served 5 kids and 3 adults sandwiches with this meat (with a side of tater tots) and EVERYONE cleaned their plates.





Thank you, Monique!!





The Ingredients.

serves 6 (adult-size servings)





2 pounds boneless pork shoulder roast (butt)

1 large yellow onion, sliced in rings

1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting)

1 cup chili sauce (near ketchup in the grocery aisle. if you want to make it, use 1 cup ketchup, 1 tablespoon brown sugar, 1/2 tsp allspice, 1/4 tsp ginger, 1 tsp chili powder---it's not identical, but pretty darn close)

2 cups root beer

1/2 teaspoon vanilla extract

6 hamburger buns or soft rolls (I make them myself, or use toasted Udi's white bread to keep it gluten free)





The Directions.









Put the meat into your pot, and add sliced onion. top with Tabasco sauce, chili sauce, root beer, and vanilla. cover and cook on low for about 8 hours, or until pork shreds easily with a fork.





I plopped my pork in fully frozen, and it took 10 hours on low to be shreddy.





Serve over rice, or on toasted breads or buns.





The Verdict.





This is such a quick and easy recipe that makes everyone in the house happy.





The rootbeer has a nice sweetness that really brings out the hint of ginger from the chili sauce.





PS: you can also make this with Dr Pepper for another great dish! (but then you'd have to change the name... ;-) )





It's easily adaptable spice-wise, and is a great way to feed a houseful of people on a limited budget.









Thanks again to Monique for sharing her secret to slow cooking success!

















2008 Flashback:





March 1 Vegetarian Curry (have too many cans of chickpeas?)

March 2 Mediterranean Chicken (sounds fancy, tastes fantastic, beyond simple to prepare)

March 7 Bananas Foster (cruise ship not needed)

March 8 Broccoli Beef (one of our favorite takeout fakeout dinners)

March 9 Seafood Alfredo (3 years ago I didn't know how to make a proper roux. now I do. :-0 )







