2011, Recipes 84 & 85: Slow Cooker Pulled Pork & Pulled Pork Panini

Pulled Pork recipe courtesy of Allrecipes.com
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
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 hamburger buns.  

Results: I topped mine with slaw and Rashan had slaw and pickles.  So yummy!  I was skeptical at first because it just smells like pig meat and root beer after it cooks.  So unappetizing.  Then I drained it, sliced some for the next recipe, chopped the rest & added the bbq sauce and let it go for another hour on high.  YUMMY!!

Pulled Pork Panini recipe courtesy of The Neelys
(I sliced off some pork before adding the bbq sauce in the previous recipe so I started at that point)
  • sliced pork
  • 4 tablespoon butter, room temperature
  • 1 clove garlic, minced
  • 4 French style sandwich rolls, sliced horizontally
  • Dill pickle slices
  • 1/4 pound sliced colby Cheddar cheese
  • 1/2 cup barbecue sauce
Preheat your panini press.
In a small bowl mix the butter and the garlic. Butter the sandwich bread.
Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

Results: Soooo good!  I used English toasting bread and smoked gouda in place of
French bread and cheddar.  Loved it!  Next time I'll use 2 slices of gouda so I can REALLY taste it!