Lots of ways to cook it........

brown meat and add water, beef or chicken broth, along with all the spices.

Some with cider vinegar, ketchup and cup of Brown sugar ......... maybe some BBQ sauce........or green salsa?

Today I saw that a lady with a slow cooker , placed the two
small pork loins in the cooker and the only other item was...........
a can, 12oz. of Root Beer !
Four hours later, it was shredding time. Then some BBQ sauce added.

Has anyone tried cooking pork the Root Beer way?

Nope, dry rub mine then smoke for 6-7 hours on a Bradley smoker. Then into wifes oven till its pull apart tender.

I have done a similar crock pot cooking of a pork butt roast..Didn't use the root beer, I substituted apple juice and chunked fresh apples, small amount of brown sugar...Very tasty..

Naw Suh. Only one proper way to cook pulled pork BBQ.

(I might be a little biased.)

Direct coals, preferably green hickory, but if you're lazy, good quality hardwood charcoal will do.

About 15 hours over very low heat. You might wrap the butts in foil the last couple of hours, but it is optional.

I don't use a rub, no basting sauce, and BBQ sauce is optional after it is pulled. Good meat, cooked properly, should stand on its own.

My grill was a fuel tank in its first life, supplying motor graders with diesel back in the 50s and 60s. I believe some of the residual fumes might enhance the flavor of the meat just a little. No root beer, though.

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Georgia On My Mind

I smoked butts and briskets when I was selling the stuff way back when and had two different dry rubs I made up for butts and briskets. As for the Boston butts when I could I smoked them with cherry wood for a really great flavor and put the butts in stainless steel pans with a bottle of beer added then covered them with foil wrap for the last few hours. If I remember right I smoked them for about 12 hrs low temp then covered them with the foil for another 3hrs. Used white oak and hickory for the briskets for about 24hrs or till you killed a 12 pack!!!!! Then they'd be ready. Brisket is a little tricky. If you don't smoke them right they can be as tough as a steel belted radial truck tire. Do 'em right and they'll melt in your mouth. Sorry to drift off the pulled pork. Just thought I'd slide the brisket deal in here while I was at it.

When the temps are sub zero and we have put up our smoker for the season, ( Yes I prefer the smoker way )a slow pot cooker is an alterative for a pork butt that might be from last season and have some freezer burn..Not the real deal pulled pork, but tasty on a winters day.... I also will add some sauerkraut and fresh ground pepper an hour or so before serving...Just to be on the wild side...

Pork yet to be pulled.



f.t.

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South Carolina-God's country

Funny thing about that pulled pork. I had heard of it but never actually had it until fairly recently. You can get it just about everywhere now. A few years ago I stopped at Van Buren, AR which is near Ft. Smith. The BBQ place I went to is on the main exit South of I-40. I asked the waitress about the pulled pork. She said it was good and I ordered it. Then I asked her how long she had been aware of pulled pork. After a brief cross examination, I established that she was a life long local, had eaten BBQ her entire life , but had never heard of pulled pork until she took that job. The traditional pork BBQ down that way is chopped. Today I drove through Blake's which is a local hamburger chain on my way home.
What did I get? Silly question! Pulled pork of course. Ok but not quite as good as it is in Arkansas!

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NRA LIFE MEMBER

The correct culinary term for those fumes is "carcinogen".

Redlevel and Fat Tom have it right. All the sauces, rubs, seasonings, what have you, are for after the heat and smoke have done their work and tranformed the pork into one of God's great creations--Southern Pulled Pork. YUM!

My favorite is burnt ends of a smoked beef brisket, pure heaven... No sauce needed, just a slice of a dill pickle and a beer...

Down this way it's "picked". Naw,really it's pulled,but by hand and put in your mouth. I hate it when it's all chopped up. Good,just not the same. If it's a formal affair,you pull it and put it on a plate,but the best way is to eat it is straight off the hog. We call it pig pickin'.
f.t.

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South Carolina-God's country

I've made my version of pulled pork in the oven, in an electric roaster, and in a crock pot. All turn out similar. My recipe is a variation on Emeril's:
Emeril Lagasse's Barbecued Pulled Pork Sandwiches Recipe - Food.com - 22763

This particular recipe of his is a bit more on the Carolina style, which I find a nice change on occassion. I adjust the seasonings, as it can be a bit spicy, and I add apple juice to the mopping sauce. Make both the mopping sauce and the bbq sauce the day before so the flavors meld.