This recipe and photograph is the property of Laurie C. Stanley Musick, and yields 8 pulled pork sandwiches. Laurie has "tweaked" this recipe, so be sure to read her comments!
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Place the pork tenderloin in a slow cooker; pour the root beer over the
meat. Cover and cook on low until well cooked and the pork shreds
easily, 6 to 7 hours. (The actual length of time may vary according to
individual slow cooker.) Drain well. Stir in barbecue sauce. Serve over
Laurie states: "Okay girls - here are my tweaks: I used a 4# tenderloin (cute into three pieces) with 2 Liter bottle of root beer. I cooked it super low (about 6 hours) then I poured off the root beer and added another 2 L. bottle, added brown sugar (about 3/4-1 cup) and a "bit" of honey. I'm not really one that measures.
I turned that on high for approximately 2 hours, drained it, then pulled the pork. (It should just fall apart.) Then add your favorite BBQ sauce enough to drench it. I used "Dr. Pepper Sweet and Kickin" with some "Baby Ray's".
The pork actually turned out so moist and tender that it would be great served without BBQ sauce but I was appeasing the family. The kids did NOT like it because they hate root beer, (and they are overly picky on everything anyway). I'm thinking it might be fun to try orange soda, Coke, Dr. Pepper or Sprite."