Ingredients
Ingredients for Pulled Pork:
- 1 (2 pound) pork tenderloin
- 1 (12 fluid ounce) can or bottle root beer
- 1 (18 ounce) bottle Mark’s barbecue sauce
- 8 brioche buns, split and lightly toasted
Mark’s BBQ Sauce Rescue:
- Use your favorite bottle of BBQ sauce
- 1 cup frozen peaches
- ½ tsp chipotle powder or 1 ½ tsp adobo from a can of chipotle (more if you want more heat)
- Juice and zest of half an orange
- 2 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire
- 4-6 Tbsp butter
Ingredients for dressing:
- 3 Tbsp apple cider vinegar
- 1/4 cup grapeseed oil
- 3 Tbsp buttermilk
- 3 Tbsp mayonnaise
- ½ tsp mustard powder
- ½ tsp cumin
- ½ tsp coriander
- 1 Tbsp sugar
- Salt and Pepper
Ingredients for slaw:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 peeled and grated carrot
- 2 thinly sliced scallions
- 1 green apple cut into matchsticks
Directions for Pulled Pork:
- Place the pork tenderloin in a slow cooker
- Pour the root beer over the meat.
- Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
- Note: the actual length of time may vary according to individual slow cooker
- Drain well. Stir in barbecue sauce.
- Serve over brioche buns with Apple Cole Slaw
Directions for sauce:
- Add sauce in a sauce pan and add all ingredients
- Cook for 15-20 minutes until peaches are soft and breaking down
- Let it cool a bit
- Using an emersion stick blender or regular blender, blend until smooth (if using regular blender make sure you take off middle part of lid and cover with a towel so steam can release and it doesn't splatter.)
- Adjust seasoning
Directions for apple slaw:
- Make dressing and then add to remaining ingredients, season with salt and pepper
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