Monday, August 30, 2010

Eat for a Week, Episode 24: Pulled Root Beer Pork

This recipe was inspired by one that was told to me by a co-worker. Of course, I couldn't leave well enough alone so I had to play with it a little. The grocery bill on this was about $12, and I think it's the best $12 I've spent in quite a while. I had to get the meat, garlic, lemon, and root beer.


crock pot (aka slow-cooker)
baking sheet


For pulled pork:
3.75 lbs pork loin
7 cloves garlic, crushed
2 bay leaves
1/2 tsp cayenne pepper
root beer
salt & pepper to taste
2 dill pickles, finely chopped

For sauce:
1 C mayonnaise
2-3 Tbsps prepared horseradish
1 Tbsp white vinegar
juice of 1 lemon
salt & pepper to taste

For potatoes:
3 lbs potatoes
2 Tbsps olive oil
1 Tbsp garlic powder
1 Tbsp ground cumin
salt & pepper to taste


For pulled pork:
In the crock pot, combine pork, garlic, bay leaves, cayenne, salt & pepper.
Add enough root beer to just cover ingredients.
Turn crock pot to Low and leave it alone for 6-10 hours.
Remove meat from crock pot (leave the liquid) and shred with a couple of forks, allow to cool.

Whisk together mayo, horseradish, vinegar, lemon juice, and salt & pepper. If necessary, refrigerate until ready to use.
Once the pork has cooled somewhat, mix in the sauce and diced pickles. (If the pork is too hot, the sauce will separate.)

For potatoes:
Wash potatoes and slice into wedges.
Toss with olive oil, garlic powder, cumin, salt and pepper.
Spread into an even layer on a baking sheet and bake in a 400°F oven for about 45 minutes.
Allow to cool 5-10 minutes before serving.

Music for this episode is "Family Reunion (Part 3) from The Hybiscus Journals' latest EP, "Chaotic Meditations" available at

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