Root Beer—Really? Slow Cooker (Root Beer) Pork

   

     Arrived home to a wonderful aroma today. Thought Barry would grill or roast the lone pork tenderloin that we had thawed. Instead, on the advice of a friend, he slow cooked it in a can of root beer. Thought it a little odd at first . . . but it was delicious. Thanks for your suggestion Paul Schmidt!
     By the way, the root beer adds a nice layer of color to the finished pork and adds just a slightly sweet but delicious taste. 

Slow Cooker (Root Beer) Pork
1 lb. pork tenderloin or use pork butt
Salt & pepper
1(12 oz.) can root beer
Simple Root Beer Sauce  -- ingredients for a basic roux + a little garlic & horseradish OR just use prepared BBQ sauce

1. After removing any silverskin, liberally salt and pepper the pork.
2. Throw it in the slow cooker and cover with can or root beer.
3. Cook on HIGH 3 or 4 hours and then turn to low for 2 or 3 or cook on LOW all day.
   
4. Root Beer Sauce: Melt butter, adding a little garlic; then add equal amounts of flour (2 tablespoons of each) and allow to cook for a few minutes. Then  add remaining liquid from the slow cooker (to equal about 1 cup; if not enough broth remains, add some beef stock) + a little horseradish if preferred and cook until thickened. Add additional salt and pepper as needed.  
   
   
   
   Recipe without photos . . .
   Slow Cooker (Root Beer) Pork
   1 lb. pork tenderloin or use pork butt
   Salt & pepper
   1(12 oz.) can root beer
   Simple Root Beer Sauce  -- ingredients for a basic roux + a little garlic & horseradish OR just use prepared BBQ sauce
   
   1. After removing any silverskin, liberally salt and pepper the pork.
   2. Throw it in the slow cooker and cover with can or root beer.
   3. Cook on HIGH 3 or 4 hours and then turn to low for 2 or 3 or cook on LOW all day.
   4. Root Beer Sauce: Melt butter, adding a little garlic; then add equal amounts of flour (2 tablespoons of flour to 2 tablespoons of butter) and allow to cook for a few minutes. Then add remaining liquid from the slow cooker (to equal about 1 cup; if not enough broth remains, add some beef stock) + a little horseradish if preferred and cook until thickened. Add additional salt and pepper as needed.