Tuesday, September 23, 2008
This past Saturday Aaron and I went to the Pork Festival in Eaton, OH. We had never been before. I was surprised that he wanted to go because he claims does not like pork. I've made pulled pork before, and he's eaten it, liked it, had seconds even. He's eaten ham in things, pepperoni, sausage, etc. So, there are a lot of exceptions to his dislike of pork. But this weekend we made a breakthrough - now, his dislike has been narrowed down to bacon and holiday hams. Fair enough!
At the Pork Fest, I really wouldn't have known it had anything to do with pork, other than eating a pulled pork sandwich from the food booth. There was barn after barn of crafts & vendors. I wish we had more time to spend there (ok, and money - I found some cool Halloween/Fall decorations), but we quickly went through a few of the barns and got away with a bottle of Sweet & Spicy BBQ sauce from a vendor who came up from Tennessee. Since we now had half the ingredients to make these sandwiches, and it's a really popular recipe floating around the WC board, I figured now is as good as ever to put this on our menu.
Aaron brought leftovers for a sandwich at lunch today. Normally he doesn't do leftovers, so I know this one must have been pretty good!
4-5 lb pork shoulder (this made enough pulled pork to fill a 2 quart dish)
1 - 20 oz. bottle root beer (we used Meijer root beer)
1 bottle BBQ sauce
Place pork in crock pot. Season with garlic powder & pepper. Pour in bottle of root beer. Cook on low for about 8 hours. (It will probably be done sooner, but my darn job wouldn't let me leave early to know exactly when.) Drain liquid & shred with fork. Mix bottle of BBQ sauce into meat. Serve on bun.