03 1 / 2012
Happy New Year! I hope you all have had a fabulous start to 2012. Have you already broken your resolution? I am not one for resolutions, but I am a fan of traditions. One of my favorite things about holidays is the traditions my family shares. When I got married over two years it was fun learning about Jordan’s family’s traditions, but it has also been fun starting our own traditions.
One first married New’s Years I made pulled pork and macaroni & cheese and now it has become what we have ever year. Our family has a lot of food traditions! What I love about these pulled pork sandwiches is that they only require 4 ingredients and your barely do any work. This year I bought a 6lb pork butt so we had friends over to share and I was able to freeze plenty of leftovers.
After getting home from our New Year’s Eve celebrating I put the pork in the crock pot covered it with root beer and when I woke up in the morning it was done. It literally was the easiest thing I have ever shredded. Then I coated and mixed in the BBQ. For years I have been a loyal fan of Sweet Baby Ray’s BBQ sauce, but you could use whatever you prefer. I did not end up putting it back in the crock pot because I didn’t want the meat to shred anymore. Along with the pulled pork I made this macaroni & cheese.
What is your New Year’s tradition?
Pork Butt (size can vary depending on amount of people serving)
Root beer (I use Braq’s), enough to cover 3/4 or pork
BBQ sauce (enough to coat pork)
*I made a 6lb pork butt, 3/4 liter root beer, 40 oz BBQ sauce bottle
Place the pork butt 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 8 hours (for a 6lb pork butt I cooked for 8-10 hrs). Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Source: adapted from All Recipes