Pulled pork with smoked bacon and apple purée recipe

Pulled pork with smoked bacon and apple purée recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork belly

Hot summer evenings means BBQs and delicious burgers. The meat is accompanied by an apple purée to give it just the right amount of sweet, tangy flavour to complement the smoked pork.

3 people made this

IngredientsServes: 4

  • 250g pork belly
  • 250g boneless pork shoulder
  • 250g gammon
  • salt to taste
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons Jack Daniel's® BBQ Sauce
  • 30g CHEF® Thickened Veal Jus (Jus de Veau Lié)
  • For the apple puree
  • 1 knob butter
  • 5 Bramley apples, peeled, cored and roughly chopped
  • 150ml apple juice

MethodPrep:20min ›Cook:12hr ›Ready in:12hr20min

  1. Season the pork belly, pork shoulder and gammon with salt and black pepper.
  2. In a separate bowl add the veal jus with the BBQ sauce and mix thoroughly.
  3. Rub the meat with the paste and place each piece of meat in an individual vacuum bag and seal on full pressure and cook in the water bath for about 12 hours at 85 C.
  4. After the cooking remove the meat from the vacuum bags and reserve the cooking juices.
  5. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency.
  6. By using a fork, shred the meats and place in a bowl with the reduced meat liquor. Keep warm until ready to serve.
  7. Melt the butter in a wide-based saucepan. Add the chopped apple and apple juice. Cook over a moderate heat until the apples are tender and mashed. Most of the juice should be reduced and the purée should be dry and rough.
  8. Serve with the pulled pork.

See it on my blog

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Pork Chops with Apple, Braised Bacon, and Cabbage

This recipe features hearty bone-in pork chops with a classic combination of apples, bacon, and cabbage. You’ll love the rich, sweet, and savory flavors layered throughout. Plus, it’s a quick go-to recipe that’ll make cleanup a cinch!

How To Build Layers Of Flavor

Our skillet pork chops start where any good meal does – with bacon. Cooking it first encourages the fat to render, leaving a bottom layer of flavor. When the bacon is done, set it aside, but leave the reserved fat in the pan.

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For our next layer, seasoned bone-in pork chops are seared to a golden crisp. You’ll want to pat the pork chops dry before placing them into the skillet since this will give them a nice golden crust. Added rosemary will help brighten up the flavor as it combines with the rendered bacon fat.

The final layer consists of caramelized onions, apple, and cabbage that meld with the seared pork. Let the onions simmer alone to tenderize, then add the cabbage and apple. Give it all a good toss before layering the pork chops on top and transferring it to the oven.

Jumat, 30 Oktober 2015


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  • Paper towels
  • Cutting board
  • Sharp knife
  • Sheet pan
  • Medium bowl
  • Whisk
  • Traeger Pellet Grill
  • Oak or apple wood pellets
  • Aluminum foil


  • 4 to 6 pound whole boneless pork loin
  • 2 to 3 tablespoons extra virgin olive oil
  • 1/4 cup coarse sea salt
  • 1/4 cup turbinado or brown sugar
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons ground celery seeds
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Chinese five spice powder or ground cinnamon


Step 1: Rinse the pork loin in cool water and pat completely dry with paper towels. Trim any silver skin and excess fat from the loin, leaving at least a 1/4″ of fat cap on for moisture and flavor. Place the pork loin on a sheet pan.

Step 2: In a mixing bowl, whisk together the salt, sugar, pepper, celery seeds, garlic powder, onion powder, cayenne, and five spice powder. Coat the entire loin with olive oil. Rub the meat all over with the spice mixture. Set the loin aside and allow it to come to room temperature for approximately 40 minutes.

Step 3: Fill the hopper of the Traeger grill with enough wood pellets to last up to 3 hours. Turn the smoker on with the top open until a flame is visible, approximately 5 minutes. Make sure you clean everything out beforehand. Close the top of the grill and set the temperature to 225˚F. Preheat the grill for approximately 10 to 15 minutes.

Step 4: Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker. Insert the probe thermometer into the thickest end of the pork. Close the top and set a timer for 2 hours. Check the temperature of the meat at 2 hours. You are looking for an internal temperature of 145˚F. Continue smoking until the desired temperature is achieved, checking every 15 to 30 minutes.

Pro tip #4: Depending on the size of your smoker, you may have to put more pellets in the hopper. So check for smoke approximately every hour.

Step 5: When the pork is at the desired temperature, remove it to a clean cutting board and cover it loosely with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing.

Step 6: Slice the loin thinly and place on a platter for serving. Serve with a side of sauce (see recipe below).

Slow-Cooked Pulled Pork with Steamed Buns

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Steamed Buns

  • olive oil, for greasing
  • 300 g water
  • 3 tsp dried instant yeast
  • 500 g plain flour
  • 2 tsp fine sea salt

Pulled Pork and Apple

  • 1000 - 1200 g pork shoulder, boneless
  • 1 tsp fine sea salt
  • 3 garlic cloves
  • 1 red onion, quartered
  • 1 carrot (approx. 110 g), cut in pieces
  • 2 celery stalks (approx. 80 g), cut in pieces
  • ½ fennel bulb (approx. 80 g), trimmed and thinly sliced
  • 2 Granny Smith apples, core removed and cut in eighths
  • 40 g olive oil, plus extra to rub over skin
  • 2 tsp smoked paprika
  • 1 tsp mustard powder
  • ½ tsp dried chilli flakes
  • 1 Tbsp brown sugar
  • 50 g cider vinegar
  • 30 g white wine vinegar
  • 50 g treacle
  • 1 Tbsp chicken stock paste (see tips)
  • 1 Tbsp tomato purée
  • 1 - 2 Tbsp whole milk, for brushing
  • salad leaves, for serving

Texas-Style Barbecue Sauce

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H, 50 M
  • Makes about 2 1/2 cups

Ingredients US Metric

  • 1/4 cup lard
  • 1/2 cup diced yellow onions
  • 3 garlic cloves, minced
  • 1/2 cup diced celery
  • 1 cup natural ketchup (use a sugar-free ketchup if you do the Paleo thing)
  • 1/2 cup apple cider vinegar
  • 1 cup cold water
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder


In a saucepan over medium heat, melt the lard. Add the onions, garlic, and celery, and cook until softened, 5 to 7 minutes.

Add the ketchup, vinegar, water, Worcestershire, and black pepper and simmer for about 30 minutes.

Spoon a few tablespoons sauce into a small bowl. Add the chili powder and stir until smooth.

Stir the chili powder mixture into the rest of the sauce. Remove from the heat and let stand for 1 hour.

That’s it. You’re done. The slightly chunky sauce is nice as is, but for a smoother consistency, purée it in a blender or with an immersion blender. This sauce is best served warm or at room temperature but it stores really well in the fridge for up to 5 days. Originally published November 7, 2013.

Recipe Testers' Reviews

I chose to make this recipe because my entire family loves barbecue pork. This BBQ Sauce recipe was a HUGE hit! Even my 4-year-old grandson loved the meat! Super easy and quick, about 20 minutes to prep. The sauce was a perfect match with ribs. All the rich, earthy flavors went so well together!! Everyone ate everything on their plates and even wanted more.

"Really, really good!" That was my 12-year-old nephew's assessment after he demolished a rack of baby back ribs doused with this barbecue sauce. Just a few minutes prior, my nephew had asked me to "not glop on the sauce," as he had yet to try it and wasn't certain if he'd like it. But at the table, he was slathering crazy amounts of extra sauce on each rib. Meanwhile, my husband nodded his agreement at my nephew's proclamation, his mouth full of ribs.

I understand why. The sauce has a velvety texture from the lard and a remarkably cohesive and complex taste despite the fact that it calls for just a few everyday ingredients and is on the stove for just minutes. I was particularly grateful that the recipe had kid appeal even though the only sugar of any sort comes from the ketchup—and I was careful to use natural ketchup without any high-fructose corn syrup.

I used ground ancho chili powder rather than standard supermarket chili powder. Since then, I've made this numerous times, once with standard chili powder and we prefer the more mellow heat of ancho. I've also taken to using bacon drippings in place of lard just because it's more economical and we always have it on hand for barbecue sauce emergencies, of which there've been a few since this recipe landed in our laps.

We served this sauce with the Smoked Spare Ribs. The sauce was nice and chunky with deep flavors that perfectly complemented the ribs.

I think 1/4 cup lard is more than is actually needed 2 tablespoons would probably be just right. While the sauce was simmering, it appeared to be quite oily and I skimmed about 2 tablespoons oil from the top of the sauce. There was still some oil left on top, but it seemed to incorporate into the sauce as the sauce rested.


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I would like to make this but where can I get “good tasting” lard? I tried the supermarket but it didn’t taste fresh. Any suggestions? Thanks.

Bobby Flay’s Barbecue Sauce

  • Quick Glance
  • (5)
  • 20 M
  • 1 H
  • Makes 32 (1-tbsp) servings

Ingredients US Metric

  • 2 tablespoons mild vegetable oil
  • 1 smallish onion, coarsely chopped (preferably a Spanish or other sweet onion)
  • 3 small cloves garlic, coarsely chopped
  • 1 cup ketchup
  • 1/3 cup cold water
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar (or substitute sherry vinegar)
  • 1 tablespoon Worcestershire sauce
  • 1 canned chipotle en adobo, chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers)
  • 2 tablespoons ancho chile powder
  • 1 tablespoon sweet Spanish paprika (pimentón)
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • Kosher salt and freshly ground black pepper


Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.

Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.

Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you’ll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

Recipe Testers' Reviews

Finally! A barbecue sauce recipe that doesn’t make an obscene amount and takes under an hour to make. I feel like I’ve found condiment nirvana. I was really worried that the chipotle pepper was going to overpower this sauce, but it lends heat and smoke balanced with sweetness. This is a good barbecue sauce. I guess we shouldn’t expect anything less from Bobby Flay. While it’s fabulously delicious to use right away, a day’s stay in the fridge makes it even better.

This recipe for Bobby Flay's barbecue sauce is simple, straightforward, and made my barbecue-loving husband dance with joy. It hits every taste bud—sparking sweet, salty, spicy, tangy and smoky responses that linger long after sampled. And it’s thick…this isn’t a drip-off-your-burger sauce, it’s a stand-up-and-shout sauce. I used a yellow onion as I can’t find Spanish onions where I live. I also did not have sweet Spanish paprika (again, due to location handicap) so I used regular, run-of-the-mill paprika. If I make it again, I’ll make sure to order some better paprika. Otherwise, I followed the directions precisely.

This barbecue sauce has a very nice balance of smoke, sweet, and spice that definitely gets better with time. After initially making the sauce, letting it cool and then rushing to taste it, I was a bit undecided about the mix of flavors. The first taste was good, but I felt like it might be missing something. After trying it the next day slathered on some chicken, I found that what it was initially missing was TIME! Although the instructions tell you to start drizzling it right away, I promise if you can wait a day (or even a couple hours) it will be worth the wait! This gives the flavors an opportunity to better blend together, which I think gives you an even better sauce. I didn’t have ancho chile powder, so I used a little less regular chili powder along with smoked paprika, I figured I would get a nice added smokiness through the paprika. My barbecue sauce turned out really thick, and I think when I make this in the future, I will use a smaller onion as I believe this added to the overly thick sauce. This sauce was so easy to make and will definitely make me think twice about store-bought barbecue sauce!

Bobby Flay's barbecue sauce hits the sweet, spicy and smoky jackpot. But you definitely have to earn it, considering the comically long list of ingredients. It’s worth it, though, and most are pantry staples. I used sherry vinegar and didn’t skip the ancho chile powder (but I did use some smoked paprika…). Next time, I’ll simmer a little longer. I’m not sure if the onions got soft enough and the final texture after pureeing in the food processor was chunkier than I would have liked.

I loved this barbecue sauce! The ingredients list seems kind of long, but it really didn’t take that much time to make at all. I used regular chili powder, but I’ll track down some ancho chile powder to make this again in the future. I used this to marinate pork loin, but I enjoyed it better with the meat after it was cooked. It was a great blend of spicy and sweet.

I had all the ingredients for this easy-to-make barbecue sauce in my pantry, so I decided to make some to brush on grilled chicken. Since I was preparing a lot of other food, I’d figured I’d use a bottled sauce to cut down on prep time, but this was a straightforward enough recipe that I could easily fit into my schedule. It was totally worth it. This has more depth to it than my usual homemade barbecue sauce. The flavors are well-balanced—spicy but not overly so and rounded out with sweetness and tanginess. The heat doesn’t hit up front but is definitely there. Not only was it delicious on the chicken, but my crock-pot baked beans dried out somewhat, and a big spoonful of this perked them right back up. This makes a very thick sauce. Because the directions said to purée until smooth, I actually needed to add a little extra water (maybe a tablespoon or two) to loosen it a bit and achieve a smoother texture, however, I didn’t want to add so much water that it diluted the sauce. The amount that I added didn’t seem to change the flavors, but didn’t yield a completely smooth texture either.

Even though the list of ingredients for this sauce looks lengthy, the recipe is not nearly as complicated as first glance would suggest. Unfortunately, I could not find the ancho chile powder so I substituted traditional chili powder. The resulting sauce was still fantastic. We used Bobby Flay's barbecue sauce on chicken and pork chops and found it complemented the flavors of both. There is a bit of a kick to the sauce, but not so much as to overpower the other flavors in the sauce. This sauce is also very easy to prepare and would probably taste great on various grilling items like beef and vegetables. We really enjoyed it.

This a fantastic sauce with a bite to it. It’s a quick and easy sauce to make. I slathered it on chicken and pork burgers, and it was a perfect balance of sweet and spicy. I think this going to be my new favorite BBQ sauce.

This is a very good tomato-based BBQ sauce. It’s sometimes hard to find one that doesn’t taste like glorified ketchup. The variety of ingredients melded together to make a complex sauce. I used sherry vinegar instead of the red wine vinegar and was pleased with the flavor. I think that apple cider vinegar would also be a good choice. We liked the smoky character of the chipotle in adobo as well as the ancho chile powder. We also liked the thick consistency of the sauce after blending it. I did add a bit more spice as well as vinegar to the sauce after tasting it. That improved it quite a bit to suit our palates.

I don’t give many 10s but this is one recipe to keep for sure. You can adjust the spiciness by altering the amount of pepper(s) you add. The only suggestion I have is to double the recipe. It really doesn’t make that much by the time I was done, I only had about 1 1/2 cups. If you’re going to open the can of chipotles, you may as well use them all.

We loved Bobby Flay's barbecue sauce. I used it on grilled pork ribs and they were truly finger-licking good! I was worried the sauce would be way too spicy, and it is a spicy barbecue sauce, but not too much so. I’ll certainly be making this again.

Sweet and spicy—what a great combo! I followed the recipe to a T, except when it came to the chipotle peppers. I opted to chop three of the chipotles, and add all of the adobo sauce from a 7.5-ounce can. The sauce still had quite a kick, but no one ran screaming from the dinner table. I slathered the barbecue sauce on pork and chicken and the sauce nicely enhanced the flavor of both. The next day I sliced up the leftovers and added it to a salad of mixed greens, berries, and toasted almonds for a delicious, light summer supper. Next time I plan to quadruple the recipe!


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I could drink this sauce, it was just that good! We used it on a pork roast that we smoked and then finished up on a slow grill. Takes nothing to make and it’s gone before you know it. Making a batch today to go on some bbq ribs

Thanks for taking the time to let us know, Sophie! Your pork roast sounds amazing. Do let us know how the ribs turn out.

The Best Vegan ‘Pulled Pork’ Sandwich!

Yep, this is happening. My latest take on vegan pulled pork that just may be my best yet.

My first attempt at vegan pulled pork was successful after jumping on the jackfruit train. I loved it so much that I created a spicier version topped with grilled pineapple for our cookbook! Serious swoon.

While I love using jackfruit as a vegan meat substitute, it has little to no protein. So after making my Vegan Sloppy Joes with lentils I was inspired to try a BBQ flavor. As you might’ve guessed, experimentation went well. This may be my favorite lentil recipe yet!

This recipe is simple, requiring just 10 ingredients, and it comes together in less than 45 minutes! You likely have everything you need on hand besides BBQ sauce and buns (unless you’re like me and hoard these things in your pantry).

To infuse the lentils and shredded carrots – which add that amazing, stringy texture – with flavor, I relied on smoked paprika, coconut sugar, garlic powder, and sea salt. A little BBQ sauce sealed the deal for that quintessential smoky BBQ flavor.

I hope you guys LOVE this recipe! It’s:

Packed with protein + fiber
& So delicious

Even better news? One of four sandwiches boasts 17 grams of protein, making this the perfect plant-based version that will truly satisfy those hearty pulled pork cravings. While this is delicious on its own, it would pair perfectly with my Perfect Grilled Corn with Sriracha Aioli, Garlicky Chickpea Kale Salad, and Ginger Beer Margaritas!

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Pulled pork with smoked bacon and apple purée recipe - Recipes

Recipe from www.theluckypennyblog.com

Makes 4 1/2 cups uncooked BBQ sauce and a whole lotta pulled pork.

4 - 5 pound pork roast, shoulder or Boston butt

32 oz (one carton) of veggie broth, chicken broth, or beef broth

1/2 teaspoon freshly ground pepper

1/2 white or brown onion sliced

No Sugar Added Paleo BBQ Sauce:

14.5 oz can no salt diced tomatoes in juice

1 white or brown onion, diced

2 tablespoons tomato paste

2 tablespoons dijon mustard

3 tablespoons apple cider vinegar

1 tablespoon extra virgin olive oil

2 tablespoons sweet paprika

1 teaspoon smoked paprika

1/2 teaspoon to 1 teaspoon cayenne pepper (depending on how much of a kick you want it to have)

1 teaspoon freshly ground black pepper

1/2 teaspoon to 1 teaspoon liquid smoke (optional, but highly recommended)

1 cup drained pineapple chunks from a can (save the juice!!)

3/4 cup pineapple juice from the can

To make the pork. I often buy pork when it is on sale and toss it in the freezer. When I'm ready to make pulled pork, I'll take the pork out and put it in the fridge to defrost for a half a day or so. The night before I want to eat the pulled pork, I'll put the partially defrosted pork in the slow cooker. No need to worry about it being fully defrosted. In fact, it could be basically frozen. Add the broth to the slow cooker. Season top of pork with salt, pepper, and garlic. Set slow cooker on low and cook for 10 - 12 hours (overnight works best). If your pork is not frozen reduce cooking time to about 8 hours.

In the morning, or after the pork is done cooking, carefully remove the pork from the slow cooker and set it in a dish. Remove the fat, it should be pretty easy to find. Discard fat. Shred remaining pork. Drain the slow cooker of liquid and discard liquid. Add the shredded pork back to the slow cooker.

Homemade No Sugar Added BBQ Sauce:

Sauce can be made ahead of time and stored in the fridge.

In a food processor or blender combine all ingredients for BBQ sauce. Blend until smooth. Taste. (It won't taste quite right because it hasn't been cooked yet, but you should be able to tell if you need more seasonings.) Adjust seasonings. The flavor will develop once it cooks with the pork, but I do recommend you taste it before cooking.

Cook pork as described above - overnight with broth and seasonings, shred and discard fat and cooking juices. Return shredded pork to the slow cooker. Add sliced onions and desired amount of homemade BBQ sauce. I used 4 cups for 4 lbs of pork. It was saucy (the way I like it) but not too saucy. The BBQ sauce will cook down some during cooking time. Stir well. Cook on low for 4 1/2 - 6 hours.

Reminder: Any leftover homemade BBQ sauce will need to be used in a slow cooker recipe so that it has time to cook or will need to be simmered on the stove to cook for 30 minutes to an hour depending on how much sauce you have left. Add beef or chicken broth as needed while simmering to keep the desired consistency.

To Cook the Sauce on the Stove for Homemade BBQ you can add to meat that you grill or to use as a dipping sauce:

Make sauce as described, simmer on medium low heat for 45 minutes to an hour, checking and stirring often and adding either chicken or beef broth as it cooks to get the desired consistency you want. You will need the broth as the sauce will continue to thicken up as it cooks and it is already thick to begin with. I would have a cup of broth on hand and add as needed throughout the cooking time.

How to make Root Beer Pulled Pork

For this particular recipe, you’ll be slow cooking pork shoulder in a crock pot, with a combination of root beer and barbecue sauce as the cooking liquid.

Ingredient Note:
Pork shoulder is sometimes marketed as pork butt. You’ll need a boneless cut, about 4 pounds. Boneless pork shoulder comes packaged in cotton netting.

As it slow cooks, the meat will fall apart into the juices, where it will soak up the flavors of the root beer BBQ sauce.

The result is sticky sweet meat, and it is fantastic for pulled pork sandwiches, especially with a topping of peachy southern coleslaw!

After you shred the pork, you’ll cover it with a bit of root beer reduction. Trust me, the root beer glaze adds a flavor punch that will have you going back for seconds!

The best part is, you don’t have to step into the hot sun to grill or smoke the meat, and your oven stays off, too. So, you and your kitchen will remain as cool as a cucumber salad!

Best seasoning for pulled pork with root beer

There’s a lot of sugar in root beer, so a dry rub for pork is really the best seasoning for root beer pulled pork. It balances and compliments the sweetness.

If you were making classic or even smoked pulled pork, I’d suggest using a basic dry rub for pork or even a sweet and smoky pork rub recipe.

However, both of those recipes call for brown sugar, which is not what you need when you’re making rootbeer pulled pork. The extra sugar would be overkill.

Ingredients for pork dry rub

I think that brioche sandwich rolls work the best. They are perfect for holding the juicy root beer pulled pork and sauce without falling apart or being too heavy.

For a bit of crunch in your sandwich, make my Southern coleslaw recipe to serve on top of the meat. The tangy vinegar slaw is a perfect foil to the unctuous, sweet root beer glaze.

There are plenty of alternatives! You can use any cola of your choice, even sugar-free root beer or cola. Dr. Pepper is another popular choice.

You could even use beer or hard cider.

Yes, you sure can! To make this recipe in an oven, use the ingredients shown in the recipe card below. Then, follow the cooking instructions shown in my pulled pork tostadas recipe.

Serving suggestions

Need ideas on what to serve with slow cooker root beer pulled pork? Here are a few ideas!

    With crispy bacon, cheddar, mozzarella and cream cheeses, this is the perfect cheesy pasta dish. Topped with crunchy Panko breadcrumbs and baked to a bubbly, golden brown it’s an undeniable indulgence.

    This potato salad has the perfect balance of sweet and savory, creamy, tender yet firm potatoes, and not an overload of mayonnaise. This is sure to be your new go-to recipe.

    Talk about refreshing! This salad recipe uses only four ingredients, and it’s made in minutes! It’s the perfect fruit salad to bring for any picnic, potluck or weekend barbecue!
  • Root Beer Baked Beans
    Slow cooked, tender, sweet and savory sums up this baked beans side dish. I use two different beans, root beer and lots of pantry staples with bacon for an out of this world, perfect side dish.

I hope you enjoy this recipe! For more pulled pork recipes, scroll down below the recipe card!

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