User Manual

Pulled Pork Sandwich

(80 0) 323-9519

Recipe / Entertaining Guide

Ingredients

3 lbs pork boneless butt or shoulder cut in 3 equal pieces

1 tsp salt

1/3 tsp coarsely ground pepper

1 cup root beer

1 bottle (18 oz) barbecue sauce

1 cup reserved cooking liquid, fat removed

2 tbsp fresh lemon juice

2 tbsp molasses

Hamburger rolls

Coleslaw

Directions

1. Season pork with salt and pepper. Place pork in stoneware insert of the

Crock-Pot

Hook Up™ unit. Pour root beer over meat. Place glass lid on.

Cook on Low for 8 hours or High for 4 hours until pork shreds easily

when touched with fork.

2. Remove meat to bowl and tent with foil. Pour off liquid and reserve enough

to make 1 cup of cooking liquid with fat removed. Let pork rest until easy

to handle. Shred, using 2 forks. In stoneware insert, combine remaining

ingredients with 1 cup cooking liquid; stir to blend. Return meat to stoneware

insert. Place lid on unit. Cook on Low for 2 hours until mixture is hot. To

serve, spoon meat mixture onto split hamburger rolls and top with coleslaw.

Note: Pork may be cooked ahead and, after shredding, refrigerate up to 4 days.

Reserve enough of the cooking liquid to have 1 cup of stock with fat removed.

To serve, combine meat and sauce ingredients in stoneware insert of the Crock-Pot

Hook Up™ unit. Place glass lid on and reheat on Low for 2 hours until mixture is hot.

Tips for Entertaining:

This is a great summer entertaining dish. Serve the crab and one of the cheese dips to

begin the party and then end with the Apple Cranberry Crumble for dessert.