Prep 20 mins
Cook 8 hrs
Pulled pork sandwiches perfect for a fall afternoon.
- 16 ounces pork roast
- 1 large onion, Sliced
- 1 green pepper, Chopped
- 0.5 (12 ounce) can root beer
- Old Bay Seasoning
- fresh ground pepper
- 1 (18 ounce) bottle barbecue sauce
- Frank's red hot sauce
- Chop onions and place half on the bottom of the crock pot. Coat the roast with Old Bay and fresh ground pepper. Place on top of the onions. Chop the green pepper and place it in the crock pot. Add the 1/2 can of root beer. Add the remaining onions.
- Cook the above ingredients on low heat for 6 1/2 hours. Never remove the lid. After 6 hours, remove the lid enough to gently drain the juices that have accumulated.
- Using a couple of forks, gently pull apart the pork. This should be very easy. Add the bottle of your favorite BBQ sauce and several drops of Red Hot, stir, and cook for another 1 1/2 hours (again not removing the lid). I have tried virtually all brands available in the stores and I honestly find KC Masterpiece to be the best in this recipe.
- Serve on bun with or without cheese.
I made this without the onion/pepper (personal taste), and I just used the cheapest cut of pork I could find (I think shoulder), and it was amazing! The leftovers are to die for as well! The only annoying part is pulling apart the meat (but it's SO worth it)!
I actually used pork loin because it is what I had. I did leave out the red hot sauce as my little ones have a tender palette. We really liked it. I used Sweet Baby Rays Vidalia Onion BBQ sauce. I thought the bbq sauce might overpower the root beer and Old Bay but it didn't. I have eaten the leftovers for days, I won't share them with anyone else. Yum.