PULL PORK RECIPE ROOT BEER RECIPES

Name: Root Beer Slow-Cooker Chicken
Prep time: 5 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 1/2 lb boneless skinless chicken breast; Salt and pepper; 1 1/2 cups barbecue sauce; 1 cup root beer

ROOT BEER SLOW-COOKER CHICKEN RECIPE - PILLSBURY.COM

Root Beer Slow-Cooker Chicken Recipe - Pillsbury.com image

We can’t get enough of this saucy, three-ingredient chicken. Try it for game day, holidays or pretty much any day that ends in “y.”

Provided by Nicole Nared-Washington

Total Time 2 hours 30 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 4

Ingredients

2 1/2 lb boneless skinless chicken breast
Salt and pepper
1 1/2 cups barbecue sauce
1 cup root beer

Steps:

Spray slow cooker with cooking spray.
Season chicken breasts on both sides with salt and pepper, and place inside slow cooker. Pour in barbecue sauce and root beer; spread around. Cover and cook on High heat setting 2 hours.
Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on Warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.

Nutrition Facts : Calories 270 , CarbohydrateContent 25 g, CholesterolContent 90 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 21 g, TransFatContent 0 g

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW RECIPE | BOBBY ...

Korean Pulled Pork Sandwich with Asian Slaw Recipe | Bobby ... image

Provided by Bobby Flay

Categories main-dish

Total Time 130 minutes

Cook Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 33

Ingredients

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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