Slow Cooker BBQ Pulled Pork Sandwiches

• •2 lb Pork Tenderloin ((about 2 pieces))
• •12 oz Root Beer ((1 can or bottle))
• •1 tsp Onion Powder
• •1 tsp Garlic Powder
• •1 tsp Smoked Paprika
• •0.5 tsp Salt ((to taste))
• •0.3 tsp Black Pepper ((freshly ground, to taste))
• •1 cup Bone Sucking Sauce or BBQ Sauce ((or your favorite brand))
• •4 piece Potato Buns ((for serving))
• •0.5 head Red Cabbage ((about 3 cups shredded))
• •1 medium Carrot ((shredded))
• •0.5 cup Mayonnaise
• •2 tbsp Apple Cider Vinegar
• •1 tbsp Granulated Sugar
• •0.3 tsp Salt ((for slaw))
• •0.1 tsp Black Pepper ((for slaw))

Instructions

1. 1

   Pat the pork tenderloin dry with paper towels. In a small bowl, combine the onion powder, garlic powder, smoked paprika, salt, and black pepper. Rub this spice mixture evenly over all sides of the pork tenderloin.

2. 2

   Place the seasoned pork tenderloin into your slow cooker. Pour the entire can of root beer over the pork.

3. 3

   Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the pork is fork-tender and easily shreds.

4. 4

   Carefully remove the pork tenderloin from the slow cooker and place it on a large cutting board or shallow dish. Use two forks to shred the pork into desired pieces. Discard any excess fat.

5. 5

   While the pork is cooking or just after shredding, prepare the creamy red cabbage coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Add the shredded red cabbage and shredded carrot to the dressing and toss until well combined. Cover and refrigerate until ready to serve.

6. 6

   Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture if desired, or drain completely for a thicker sauce. Return the shredded pork to the slow cooker and stir in the Bone Sucking Sauce (or your chosen BBQ sauce) until the pork is well coated.

7. 7

   Stir the pork and sauce mixture well. Keep warm in the slow cooker on the 'Warm' setting until ready to serve.

8. 8

   Serve the root beer pulled pork generously on toasted potato buns, topped with a spoonful of the creamy red cabbage coleslaw. Enjoy!

Chef's Tips

• 💡To substitute with chicken breast, use 2 lbs of boneless, skinless chicken breasts. Cook on LOW for 3-4 hours or HIGH for 2-3 hours, until easily shredded.
• 💡For the best shredding, use meat claws or two large forks to pull the pork apart.
• 💡If you want to toast your potato buns, lightly butter them and place them butter-side down in a hot skillet for 1-2 minutes until golden brown.
• 💡For an extra kick, add pickled jalapeños to your sandwich!