[TCF May] Pulled Pork on Beer Bread w/ Mashed Potatoes

- A Medium Crockpot/Slow Cooker - a medium sized pot will do, just more attention is needed - the thicker the sides of the pot the better, since it will retain the heat
- 2 Forks
- 1 Spoon
- 1 knife
- 1 Cutting board
- 2 medium sized pork tenderloins (regular loins work too, we want to use the loin since it is more tender and at a fairly reasonable price, but shoulders work too they just need to cook longer and more liquid is needed)
- 1 7.5oz Can of Soda (similar to pepsi/coke if u want a sweeter flavor, but can use lemon lime sodas/cherry/vanilla, I wouldn't suggest orange/grape/ginger ale)
- 1 12oz Beer (your choice - I went with a micro brew that had a coffee vanilla flavor)
- A bottle of your favorite bbq sauce
(THE FOLLOWING SEASONINGS are a rough estimate)
- 4 tbs of steak sauce (I used Worcestershire)
- 2 tbs. of salt
- 2 tbs. of pepper
- 2 tbs. of oregano
- OPTIONAL - 1 tbs. of crushed red pepper

- Cut the tenderloins into 2-3inch sections depending on how big u want the pulled pork stands to be - for a lager loin, since the diameter of the meat will be bigger, cut them to about 1 in thick. DO NOT CUT PARALLEL WITH THE GRAIN OF THE MEAT cut perpendicular....I mean you can if you really want to, but it will loose the "pulled apart" look

- Add the meat to the slow cooker

- Pour in the can of soda and the Beer and the Worcestershire

- Add all the dry seasonings and stir (You can add or subtract seasonings if you so desire, it's all about personal tastes)

- Add 1/3 of the bottle of bbq...we do this because some of the liquid will cook off and you want to add the rest of the bqq sauce periodically

- Set the slow cooker on low (and for stoves keep it on the lower quarter or a little above the low setting) and let it cook for about 5-7 hours, if you want, check on if every hour (if on the stove check more frequently since there is a lot of variation on heating, especially since the pot's thickness really matters)

- About 2-3 hours into it, add another 1/3 of BBQ and stir

- Test the meat for doneness by taking a fork to one of the sections and try to flake the edge, if pieces of meat peel off a bit like string cheese then take the other for and begin to "pull the pork apart

- The pulling process should be pretty easy if the meat is tender ( I will try to post pictures of this process)

- Once the meat has been pulled, add the rest of the bbq, stir, and continue to cook for another 20 mins to make sure all the meat is cooked, don't want to leave it to chance

- After the extra cooking time taste, and see if more seasoning is needed, if so, add it in and stir and then serve on top of your slices of bread or buns or wraps etc.

- Obviously an oven, but if you have other ways to make bread, i.e. a bread maker or an open fire...use what you got. For this recipe I'm using a standard conventional oven
- 1 Medium Mixing Bowl
- 1 Bread Pan
- Non-stick spray or anything similar to grease the pan
- 1 spoon
- 3 cups of SELF-RISING FLOUR
- 1/2 cups of sugar
- 1 12oz bottle of warm beer (I took the room temp beer and put it in the microwave in a bowl for about 40 seconds - make sure its not scolding hot, but finger warm...no pun there but after reading it I chuckled)

- Preheat the oven to 375F or 190.5C (make sure the oven is ready before you begin to mix)
- Prepare the load pan by spring it well with non stick spray or by greasing it
- In a medium mixing bowl, combine the flour, sugar, and beer
- Stir quickly and immediately put into the prepared pan
- Bake until the top is risen brown (about 45 mins)
- You can use the toothpick test for doneness, insert the tooth pick about 1/4 of the way from the short edge of the pan and pull it out if there are things sticking to i, it still needs to cook, if the pick comes out clean, you are good to go.
- Take the loaf out and let cool

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- 1 Regular to Mid Sized Pot
- 3 Whole Russet Potatoes
- 1 Sharp Knife
- 1 Cutting Board
- 1 Potato Masher
- 2 tbs of Milk or half and half
- 1 tbs of salt
- 1 tbs of pepper
- Quarter stick of butter

- Wash the potatoes thoroughly under running water (peel/skin them if so desires)
- Cut the potatoes in half and put them in the pot
- Fill the pot with water till it's past the the height of the potatoes
- Cook the potatoes on Medium High
- Bring the potatoes to a boil
- Lower the heat down to medium and continue to cook until the potatoes become soft and mushy the whole way through
- Remove the pot from heat, drain the water, and begin to mash them
- Add Milk and continue to mash and mix
- Add the butter and continue to mash and mix
- Add the salt and pepper and mix till the appropriate texture

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- 1 Small pot
- 1 Spoon
- A hand full of washed clean mushrooms, maybe 1/3 of a cup of whole mushrooms, then dice them
- 1/3 cup of Onions (minced)
- 1/2 Cup of Beer
- 1/2 Cup of Broth/Stock ( I used Turkey)
- 1 1/2 tbs of ALL PURPOSE FLOUR
- 1 tbs of oil
- 2 tbs of steak sauce - can be substituted probably with like roast drippings idk, first time making gravy this way
- Salt and Pepper

- Add 1 tbs of oil to the pot and heat over medium high heat
- Add mushrooms and onions until they brown
- Add steak sauce or drippings
- Stir in 2 tbs of flour
- Gradually stir in broth
- Gradually stir in beer
- Add and stir in 1/2 tbs of flour
- Bring heat down to low and stir until thick
- Add flour or broth to reach desired consistency
- Heat for an additional 3 mins
- Add salt and pepper to taste!