Food for thought: Teenager-approved pulled pork sandwiches
By Kyra Hoggan
Sorry I’m a day late with this. On long weekends, I always confuse Sunday and Monday (see, TOLD you I was the ADHD poster child!) at any rate, I hope you find this recipe worth the wait! Thanks to Melissa for the original idea, which I tweaked to my family’s taste (we like added heat and spice, and I put garlic in almost everything).
Ingredients:
1 pork shoulder roast (we used eye of round beef, and it was a little too stringy – pork will work better because of its higher fat content)
Several cups root beer (be sure to get gluten-free, we use Barq’s)
2 tbsp minced garlic
I tbsp hot pepper flakes
1 tbsp tarragon (fresh is best)
Throw all in crock pot. Cook all day on low. Drain and shred pork. Return pork to now-empty crock pot, add barbecue sauce (there’s a recipe for homemade bbq sauce here https://castlegarsource.com/news/food-thought-little-friendly-ribbing-24560#.UZpFN8parB8 ) Leave crock pot on low while you toast gluten free buns, make a simple slaw (cabbage, mayo, fresh ground pepper, pinch of salt).
I also added thinly-sliced Spanish (red) onion.
My son doesn’t usually care for sweet flavours paired with meat, but he scarfed these, and they have the added benefit of not heating up the house on a hot summer’s day.
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