Where do I begin? I prepared this recipe last weekend because it was low maintenance, easy, and completely mouth watering. My calendar started out empty; I planned to clean the house, blog, and relax…but, in reality, it quickly turned into crazy busy weekend. This recipe saved me from worrying about what I was going to serve for Sunday night family dinner.
One of our adventures included venturing to Ikea for dining table chairs to match the super-steal-deal we got on a Pier 1 dining table. It all started at H&R Block where we anxiously waited for our taxes to be done and to breathe a sigh of relief when we, in fact, did NOT owe money for this year (whew!). With that bit of anxiety behind us we ventured down to Pier 1 “just to browse” but instead managed to get a great deal on a floor model kitchen table that we had been eyeing for the past year! More than 50% off the original price and in great condition; we were on top of the world…until we remembered that we drive a Fusion. And dining room tables don’t exactly fit in a Fusion.
Long story short…a few unsuccessful attempts to break down the table and trying a different vehicle ended with a spontaneous trip to U-Haul and chuckling with my husband about the situations we find ourselves in sometimes. Add it to the memory box labeled “first years of marriage” where some of my favorites live.
As we reassembled the table and put the chairs together this recipe filled the house with terrific aroma. I chose to make sliders because they are cute and I like cute food. If you aren’t into pork you could just as easily make this recipe with chicken, turkey, or beef!
- 1 onion
- 2-3 lb. pork tenderloin
- 1 bottle root beer (about 12 oz)
- 1 bottle prepared BBQ sauce (18 oz)
- 1 package whole wheat dinner rolls (for sliders) or hamburger buns (for full size sandwiches)
- Coleslaw (homemade recipe below)
Peel an onion and slice into large wedges; place in the bottom of the crock-pot.
Top with pork tenderloin(s); in this package two tenderloins came in the same wrapper.
Next, pour the root beer on top of the pork/onions.
Put the lid on the Crock-pot and turn dial to LOW for 6 hours until the pork is completely fall-apart tender.
Remove pork to a large cutting board (it will begin to fall apart as you move it) and shred with two forks. I may have gotten carried away with excitement and shredded everything without taking a picture; sorry! Save the onions but discard the root beer liquid.
Return shredded meat and onions to the Crock-pot and stir in the BBQ sauce. Cook on LOW for an additional hour or so until the sauce has a chance to be absorbed by the meat.
Cut dinner rolls in half; place a generous serving of pulled pork on the bottom half of the roll, top with coleslaw, and then top with the other half of the roll.
These sliders are perfectly smoky, sweet, creamy, tangy, delicious! And so, so easy! Enjoy!
Combine 1 package shredded green cabbage and 1 package broccoli slaw mix. To make dressing mix 1 c. mayonnaise, 2 tablespoons white vinegar, 2 teaspoons granulated sugar, salt/pepper, and 1 tablespoon all-purpose seasoning mix (I use Trader Joe’s 21 seasoning salute). Stir well to combine dressing and then toss with veggie mixture. Refrigerate for several hours before serving to give the flavors a chance to combine; this coleslaw tastes even better the next day!