Italian Sausage and Vegetable Soup

I know spring has sprung over most of the country but our mild winter seems to drag on. In fact, it snowed just the other night at the ski resort and was below freezing here in town. As a result, we are still craving warm, filling meals. Whether it be lunch or dinner, this soup is great for warming up on a cold winter day. This is another one of those "throw it together" recipes.  For this soup, I use the vegetables and noodles I have on hand. Essentially, anything you prefer will do!

Italian Sausage and Vegetable Soup
ingredients

• 1 lbs sweet italian sausage
• 1 clove garlic, minced
• 4 cups broth
• 12 oz frozen vegetable mix (mine had peas, lima beans, carrots, corn, okra, and potato)
• 14 oz can great northern beans, drained
• 1 cup dry pasta

directions

1. In a stockpot or Dutch Oven, brown sausage with minced garlic over medium heat. Stir in broth and vegetables. Reduce heat, and bring to a simmer. Cover and cook for 15 minutes. 
2. Stir in beans and noodles. Cover and simmer for another 15 minutes or until noodles are tender.
3. Season with salt and pepper to your liking and serve. 

Lemon Garlic Pork Tenderloin

Pork tenderloin is a really nice cut of meat and easy to cook up. This is a pretty straightforward and easy recipe for giving a standby an extra kick! I find that this marinade gives some great flavor but also keeps the loin moist while cooking. Our sides for this preparation is usually caramelized brussel sprouts, mashed potatoes, or a side salad.

Lemon Garlic Marinated Pork Tenderloin

ingredients

• 5 cloves garlic, chopped
• 2 med. lemons, zested and juiced
• 2 Tbsp chopped parsley, more for garnish if desired
• 1 cup olive oil, plus 3 Tbsp.
• 3 lb. pork tenderloin
• Salt and black pepper

directions

1. Combine the garlic, zest, juice, parsley and 1 cup of oil in blender and blend until smooth. Put the tenderloin in a resealable bag, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. When the meat is done marinating, preheat oven to 350*F. Place marinated pork into a baking dish. Season with salt and pepper and drizzle remaining olive oil over top. 
3. Bake at 350*F for 45 minutes or until internal temperature reaches 150* to 160*. Let rest for 5 minutes before slicing and serving. 

Our Food Adventures at Disneyland

We had an amazing time at Disneyland! It was great to take it all in at our own pace. We had both never been just to go without a group of people. All decisions were based on what the two of us wanted. That included our foods. It was great!

First stop when we got there on Friday was dinner at Award Wieners in California Adventure! This is a counter service style eatery in HollywoodLand. We got there just in time to watch the Pixar Fun Parade. Berkeley ordered the BBQ Hot Link which was a classic hot link, grilled onions and barbecue sauce. Mine was the Portobello Philly with Grilled Portobello, onions & bell peppers sauteed in hefeweizen, topped with pepper jack cheese.

Berkeley loved the hot link. Even though my wiener was technically vegetarian, it was really filling. Since we had driven all day and were only planning to spend a few hours in the park, this was perfectly filling to get us through. For less than $15 we had great "Wieners".

Saturday morning we got a pretty early start on Disneyland. We went some of the classic rides like Big Thunder Railroad, Pirates of the Caribbean, and Haunted Mansion. As we headed toward The Matterhorn we stopped at a stand with various grab and go food/fast snacks. We made a little "picnic" out of it. Another shared meal that was enough to keep us energized without being stuffed. 

Saturday night for dinner we headed back to California Adventure. This time we stopped at Pacific Wharf. If you haven't been to California Adventure, it is based on stereotypical areas of the state of California. Pacific Wharf is similar to Fisherman's Wharf in San Francisco. They even make their own Boudin Sourdough bread. Their bread bowls are huge  and filled with creamy, rich chowder that's chock full of clams, diced potatoes, celery, onion and peppers . It was more than enough for the two of us! Another meal for two for under $20.

Sunday was a weird day for us. We had a late start on the day in the parks. We slept in and I didn't get out of bed until noon-ish. Breakfast was half of a bagel and lunch was the other half of the bagel with cream cheese and hormel turkey pepperoni. Dinner was at Rainforest Cafe in Downtown Disney. Berkeley ordered St Louis style ribs and I had a Tilapia and Coconut Shrimp plate. It was nothing special, just your typical chain style dinner. 

Monday was our last day in the park. There was one thing I had been planning on all weekend. Since we were late to the park on Sunday, our lunch at Big Thunder Ranch BBQ was on Monday. Also the same day we wore our white shirts! Great Idea LOL.

I will admit that this was pretty pricey, but it is amazing and is a great meal. First of all it is a full service all you can eat family style country barbecue. Once we were seated our "ranch hand" brought out the heavy pot of ribs and chicken and large bowls of coleslaw and beans, and a basket of corn bread. To be completely honest, the first pot of chicken and ribs was gone in about 10 minutes. We asked for another pot but only of ribs. They were so tender, moist, and delicious! To add to your meal there is always some kind of stage performance going on.

Our last meal at Disney was actually in California Adventure, again. This time we got Pizza and Pasta on the edge of Paradise Pier. We got Five-Cheese Ravioli with pesto sauce and toasted pine nuts and a pepperoni pizza on flatbread. Ww sat in a quiet courtyard with twinkle light covered trees, and while we were eating we listened to World of Color. It was a simple meal that we probably could have just shared one of the two entrees.

Also, during our days there we did give in to some of the treats that Disney offers. Every time we passed a cart I really wanted a churro. Then I remembered that they want $3.50 for a damn stick of fried dough rolled in cinnamon sugar. However, we did get a Minute Maid frozen Lemonade while I rested (you know because of that gouge in my foot, not because I wanted to watch the Princess parade). The best treats we had came from California Adventure. Where Pacific Wharf meets the edge of the new CarsLand is the Ghirardelli Soda Fountain and Chocolate Shop! It's the winner!

We stopped by on both Saturday and Sunday. Saturday night it was a Sea Salt Caramel Hot Chocolate. It was warm and delicious and put a little pep in our step since we dropped that chocolate square in. Sunday afternoon we allowed ourself another treat. Berkeley wanted ice cream and while I would have settled from a dipped Mickey Ears, Berkeley wanted Ghirardelly again!. The Gold Rush on our order. Vanilla ice cream with freshly homemade hot fudge and melted peanut butter throughout, perfectly topped with whipped cream, chopped almonds, a cherry and a Ghirardelli Squares milk chocolate. 

It was all amazing! We made great choices and even stayed within the loose budget I had created for ourselves. I know these choices are not ideal for everyone, especially those with kids, but when we found a hotel room for less than $100/night short notice within walking distance to the park and it didn't have a fridge, we had to scrap our plan for packing lunches. 

For us it turned out well. We are already planning another pre-babies trip to Disneyland Resort and making a list of places we want to eat while we are there. 

Cafe Roka

Over the weekend following Thanksgiving, we had a pre-birthday dinner for Berkeley. His parents treated us to Cafe Roka, an intimate restaurant serving up a unique mix of Italian, California, and Mediterranean cuisines during a four course meal.

As standard with most places, we started with our basket of carbs and a beverage. Berkeley ordered an Old Fashioned and I had the Raspberry Margarita. The first three courses were the same for all. Tomato Bisque with roasted corn and mushrooms, a salad of mixed greens and sun dried tomatoes dressed with a basil cream, and a lime sorbet prior to the entree. Berkeley's entree was a short ribs dish and mine was pistachio cranberry roasted chicken.

Normally, I am not a fan of preset x-numbered course meals. The first few courses usually muddle the flavors of the entree. It is very rare that I truly enjoy the soup and salad option that are forced upon you without preference. This was one of those times.

Both the soup and salad were perfectly sized and perfectly seasoned. Also, they would have been great options to be served immediately before my entree. Instead of just hoping that the starting courses would not overpower the main entree, Cafe Roka offers a palate cleansing sorbet.

My chicken was moist and flavorful. The mix of pistachio and cranberries was unique and refreshing, while Berkeley's tender ribs had that familiar tang of wonderful BBQ. The sides for each dish varied and served as great complements for each separate entree. We finished our entrees a perfect contentment. We weren't overstuffed, nor we were starved for more. Although, I would have loved a to-go box of a half serving to eat the next day for lunch.

As we were gearing up to settle the bill, desert menus were handed out. The four of us thought we were passing that evening.  Since were celebrating both Berkeley's upcoming birthday and our wedding, the chef insisted we enjoy a sampler of desserts on the house. They were small portions of larger desert offerings, embellished with a candle for Berke. It was a great end to the meal.

I hope we get to return some time as there are plenty of other dishes I would love to try. If you are down near the Arizona-Mexico border and are looking for some amazing food, look into trying Cafe Roka! But make sure you have reservation since it's a hoppin' little joint where even the bar seats are reserved most nights.

meatloaf 2.0

Two years ago I posted a recipe for a "spicy meatloaf" that we normally use when we make meatloaf.  Berkeley requested meatloaf for dinner after he got back from Montana. This is a BIG deal since Berkeley used to HATE meatloaf. I decided I would play around with it to make it more of a special meatloaf not the usual beef log meatloaf can be.

This recipe uses both sausage and panko breadcrumbs. These two ingredients break up the density that I find in most meatloaf recipes. 

Meatloaf

My kitchen is not photo friendly!

ingredients

• 1 cup of finely chopped onion
• 1 celery rib, chopped fine
• 1 Tbsp minced garlic
• 1/2 cup of finely chopped scallions (can substitute more onion)
• 2 Tbsp unsalted butter
• 2 teaspoon salt (use less if the sausage is salty)
• 1 1/2 tsp freshly ground pepper
• 2 tsp Worcestershire sauce
• 2/3 cup ketchup
• 1 1/2 pounds of ground beef
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup panko breadcrumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves

directions

1. Preheat oven to 350*F.
2. In a large skillet cook the onion, celery, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occasionally until the veggies are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4. Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches!

Also note that I sprinkle extra panko over the top of the meatloaf after spreading with ketchup. It gives a nice flavorful crunch to the outside while keeping the center moist and light. 

1899: A Review

Last weekend we were treated to a nice night out with Berkeley's parents. Originally, we had planned on going to Pato Thai in the downtown area. The weather definitely foiled our plans and we chose to try NAU's new bar and grille, 1899. The 1899 Bar & Grill claims to be a fusion of a "turn-of-the-century American bistro with a contemporary steakhouse flair, featuring many foods native to the Southwest." We were intrigued and were interested to see how this campus dining location stood up to other restaurants of its caliber in Flagstaff.

Named after the Universities founding year, the restaurant opened in the furthest North building on campus. This building was previously used as the Admissions office, with a diner in the back (one of my favorite on campus eateries). I was excited to see that they kept many of the original materials of the historic building such as the gorgeous, original copper fireplace hood and the brick walls. The atmosphere was reminiscent of the old office for both Berkeley and I since we had spent plenty of time there. To any other non-alumni visitor, the resemblance might not be as clear as there were plenty of big changes including what I like to call "mood lighting". It definitely did not have the "collegiate dining" ambiance I was expecting even though the restaurant is listed as a separate entity.

We had to wait about 20 minutes to be seated, which is standard for Flagstaff. It took awhile to make up my mind as everything sounded delightful. I ordered the half rack of ribs described in the menu as being "uniquely seasoned" and was served with their smokehouse BBQ sauce. The entree came with sauteed broccolini and my choice of Mac and Cheese as a side.Prior to the entree being served, guests are served a bread basket with three different flavored butters and olive oil and vinegar. Of the flavored butters, the Prickly Pear was my favorite, but there was also a pesto and cream butter. The Prickly Pear butter was smooth with a subtle sweetness. The butter left me excited for the main course.
Unfortunately, the Friday night we chose to go was a "First Friday" and the storm drove everyone inside. That also meant the service was pretty slow. When our food was finally served, overall I was pleased despite the "slapped together" look! Although the seasoning was not noticeably unique, the meat was tender and juicy. The Mac was a little under seasoned, but personally I prefer tons of black pepper in my Mac and Cheese.

Another downside was Berkeley's meal. He ordered the Achiote Brisket. Sadly, it tasted overcooked and seemed to be drowned in sauce to cover the flavor of the meat. The advertised achiote flavor was missing. It was a real let down. We are hopeful that the lackluster brisket and slow service were due to the amount of people there and are open to returning.

mmmm RIBS

Hey all, Berkeley here for a post from the grill. After not doing the greatest job with getting the turkey information posted, I am back to try and redeem myself with a posting about what I am cooking at this very moment. Forget Tony Roma's, forget Chili's, I am doing RIBS at home on my 16 year old Weber kettle grill.

I have wanted to do ribs for some time and recent sale on pork at the local grocery store has further made it possible. Regularly a rack will run you more then $15 but when you can get a second free, it's hard to pass up the opportunity. Plus, one rack will feed two people so stick some away in the freezer and save for later.

I will not begin to tell everyone that I did this all on my own. "Meathead" over at AmazingRibs.com has a wealth of information on just about any kind of meat you want to grill. I also got on google and did some searching. In the end, I felt that this was a project that I would be able to handle.

About 4 hours before I lit my coals, I pulled out my rack of ribs that had been thawing in the refrigerator overnight and gave them their seasoning. First, I began with removing the membrane from the backside of the meat. This is not necessary but it does turn into leather after cooking and no one wants to chew on leather. Next, I used a rub of salt, black pepper, some sugar, and a little something spicy. I don't mean to be vague but honestly, make your rub the way you want. Coat the meat in a little olive oil, apply your rub, and wrap it in plastic. Once this is done, back in the fridge until an hour before cooking.

As cooking time approached I prepped my grill for 2-zone cooking. This is easy to do: bank your lit coals to one side of the grill and place an aluminum pan filled with HOT water on the other side. The water is to control the humidity and temperature while cooking and it should be hot so that you don't have to burn your coals down to heat up the water. Also, the steam generated helps impart the smokiness to meat. I need to take a moment before the cooking begins and bring up a point that I feel is important: the way that we light our coals. Use a chimney and newspaper, NOT lighter fluid or quick lighting coals!

It's also a good idea to keep your grill at about a low-medium heat to slow cook the meat so I like to go with vents half-open and adjust as necessary. I have read that 225 degrees F is the recommended temp but in the end, as long as it is not above 275 you should be ok. If you are worried, get an oven thermometer and put it in the grill. If it's too high, close up your vents some. Too low, crank them open.

A quick word about smoke if I may. It seems that in the end we all love a smokey flavor when we grill BUT how much is too much? Two things I have learned: (1) leave the exhaust vent open on the top of the grill and (2) don't add chips more then twice and never more then a handful at a time. If you don't vent the smoke or put in too many chips, your meat can be left very bitter. One more thing, perhaps it's because I was raised in the desert but mesquite is my favorite and that is what I used.

Once the grill is hot, place the meat on the rack above the pan you filled with water, toss some chips on the coals, and close it back up. In twenty minutes when the smoke has died down, go ahead and add your second handful of chips. After this, LEAVE IT ALONE! Going out and checking the meat all the time will cause you to lose cooking heat. Set a timer for an hour, grab a drink, and relax. When the timer goes off, check the meat quickly, make sure it's not burnt, and close it back up.

After three hours, the meat should be done. If you lift the meat and it cracks a little, you're ready. Now is the time to add sauce. Any BBQ sauce will work whether it is homemade or commercial; just go with what you like the taste of. Some say to heat the sauce but I don't think that it really matters. Brush both sides of the meat and then move it over the coals. Use the direct heat from the coals to crisp the sauce but keep a watchful eye so that crispy exterior doesn't turn to charcoal. Once the sauce is crisped to your liking, take it off the heat and serve it up.


The pictures above were taken after saucing and a little direct heat. The meat should still have a little pink ribbon to it when you break it apart. This is from the smoking process that took place while cooking and is a sign of good ribs.

We enjoyed our ribs with some mashed potatoes, corn, and garlic bread. If mac n' cheese and coleslaw is more your thing then go for it. Whatever you decide, these ribs are great. Questions? Comments? Concerns? Send them here!

Criollo Latin Kitchen

As I mentioned in the year roundup, for Berkeley's birthday we went to Criollo Latin Kitchen for a late lunch. This latin inspired restaurant was opened in 2009 by Paul and Laura Moir the owners of Brix. Since their opening, BK and I had been eager to dine here since its opening and on his birthday we finally got that chance. The ingredients are always fresh and local, and a vast majority of the wood used to refurbish the interior of the location was beetle kill. Every year hundreds of tree get cut and burned because they are inhabited by beetles. The owners chose to use trees that were getting cut to protect forest health instead of tapping into other resources.


We went early in the afternoon so we ordered from the lunch menu. I had the pork belly tacos consisting of braised pork belly, sliced cabbage, pickles, jalapeno glaze and pico de gallo. The pork belly was perfection. I was nervous about the pickles since I am not the biggest fan, but it was a great complement to the jalapeno glaze and the flavor of the pork belly. The plate was served with three tacos with rice and black beans.

BK ordered the fish taco plate which was corn tortillas with seasonal fish, cabbage, smashed avocado, ancho cream and pico de gallo. The fish was an awesome white fish with a mellow flavor. There was no overpowering fishy taste. Both dishes were great and fairly inexpensive for the feel of the place. I would have to say that the pork belly tacos were my personal favorite.

To finish the meal, we ordered churros which we drizzled with chocolate and served with a chocolate dipping sauce. They were so light, but also perfectly crispy. I honestly, don't want another churro from anywhere else. They were just that good! We look forward to going again to enjoy more of their offerings including the house drink specials.

Pulled Pork Tenderloin Redux

So tonight we used my crock pot recipe for making pulled pork. Our schedule was a little wacky today and we didn't decide on dinner until about 2pm. I figured we would still have time. It usually takes 6 hours on low heat to make the pork and ideally, it would be 3-4 hours on high heat.

About 5:00, I started pulling the pork apart. I noticed it did not pull as easily or in the same manner as normal. The taste was fine, it was just different. The meat was definitely cooked very well, but I think soaking in 6 hours with the soda really helps add the tenderness that makes pulled pork as great as it is.

Like I said, the flavors and textures were not bad, in fact the right flavors were all there, it was just different. So, I highly suggest cooking it recipe on low for 6 hours, or soaking the loin overnight. Then add to the crock pot on high.

New Eats, Old Seats

I have been slacking on the Lumberyard postings. I have been several times since posting about this amazing place back in June. I have gotten several different things off the menu and this is fastly becoming my new favorite place to eat. I am not even sure I discussed what I got the first time we went with BK's parents. So I guess, let's start there!

So back in early June, before going for the World Cup game, we went with BK's parents. We split the sliders with bacon, aptly titled The Porker, and a side salad. The sliders came with a cheddar cheese skirt and wrapped in bacon. They were great. The salad was huge. More than enough for two people. The salad itself was mixed greens, green and red peppers, carrots, red onion, black olives, tomatoes, and colby jack cheese. We got chipotle ranch with it. Mmm delicious.

We went again with BK's parents in July. This time I ventured out for something I was apprehensive about ordering from there. I got the Catfish Po Boy. My inner Southern Girl was calling. The fish was great. It was crispy on the outside, and moist and flaky on the inside. The house remoulade had a nice zest to it which kicked up the great flavor of the Po Boy itself. It was so long ago, I don't even remember what it was that BK ate. I do remember it was good though!

Someone else that went out with us that night got boneless wings. The wings at the Lumberyard are served with a dry rub and accompanied with dipping sauces. The chicken was super tender. The rub had a small amount of kick with the spices. She got a honey mustard style dipping sauce. It is called 24 karat gold sauce. It was different. It wasn't a typical honey mustard, but it did have the same zing without a lot of heat.

The first weekend in August I personally went to The Lumberyard three and a half times in five days. A lot, I know. But this place is that good! I went on a Friday with some old friends, and I got the Catfish Po Boy again. Two days later, on Sunday, we went with BK's parents. That time I got the Blackened Mahi-Mahi. Just like the Catfish, the Mahi-Mahi was flavorful and tender. The spice blend is really unique and stands out. Sometimes when fish is blackened, all you can taste is the char on the fish and not the spices or the natural flavor of the fish. The Lumberyard does a great job at balancing it all! On the side, I got the red pepper coleslaw, and the dish is served with a low fat cilantro lime mayo.

On that Tuesday, we went again for BK's parents' birthdays. This time I ordered the polish sausage. At The Lumberyard, you get the choice of sweet, hot or Reuben. I chose sweet so the 1/3 lb pork polish sausage came with red and green grilled peppers (my fave). For an additional charge, I added a slice of horseradish Havarti to it. As you can tell, I love horseradish and Havarti. It came out and it just smelled so good, I just had to start eating it. As you can tel by the picture. The horseradish Havarti and the sweet peppers combined together really nicely with the spicy mustard used to dress the roll the sausage comes on. Once again I got the red pepper cole slaw. Overall, it was a great meal for lunch. It wasn't too heavy or greasy.

In the past month we were also able to try the two dessert items they offer, Banana Pudding and Brownie Sundae. I can't have too much banana because I am allergic, but I was able to get a few bites in. The pudding is served in a huge mason jar layered with vanilla wafers, banana slices and whipped cream. We ate the Brownie Sundae somewhat deconstructed because it was ordered to go. The brownie was a sea salt brownie covered with a stout caramel sauce. It was absolutely, 100% delicious! I never want to eat any other brownie again!

Until next time!

Pulled Pork Results

At 10:30am I put the tenderloin in the crockpot. At that point in time, the cut of pork looked as every tenderloin should look while bathing in root beer with onion floaty toys. An hour later, I took a glance in the pot. To my surprise, the loin was now sitting in a clear liquid. The boiling had broken down the syrups in the root beer that give it its brown color. Another thing I noticed was a lack of root beer flavoring. I must admit, I am not the biggest root beer drinker. In fact I think the only time I drink root beer is if I am having a float and it has been quite some time since I even had one of those. So not being overwhelmed with the smell as soon as I lifted the lid, was a relief. The hint was still there, but it was a delicious blend of the pork, onions and garlic with the root beer. I never thought I would be one to say that pork and root beer compliment each other. 1:30pm was the unofficial halfway point of cooking. Man, I thought I was surprised when the syrups had boiled out of the root beer. Opening the lid this time around left me floored. I started out with 12in long 1 lb tenderloin. What was sitting in the pot looked like a chicken breast swollen with juices. I suspect that the carbonation and sugars from the root beer have a lot to do with it. The onions had reduced down even more by this point and the house smelled amazing! At 3:30pm I checked up on everything. Plus, it is hard to not peek when it smells so good. I flipped the loin just to make sure it wasn't burning on the bottom. As I grabbed it, a huge tender piece of pork fell off. I started shredding it. It was so easy to pull the pieces apart. So tender and so juicy!After an hour and a half of simmering , everything was ready. BK came home at about 4pm and wanted to eat dinner right then and there. Verdict: In the words of BK, "This pork is fan-fucking-tastic!"

Pulled Pork Tenderloin

Back in.... well sometime during the late winter and early spring months, BK's mom gave him a pork tenderloin. I worked a little magic on it, and BK was in heaven. He has been wanting all different kinds since. Frankly, I was beginning to get all loined out. Especially since we have been milking the one we most recently cooked for two or three weeks now.

So for my first real post I am gonna share a recipe I am working on at this very moment. This particular loin I am using for tonight's dinner has been in the freezer since Easter! It followed me from McKay (my former residence) to BK's old house back to my old place and now here. Man, that loin sure does get around ;)

Now the title may throw some of you for a loop. Tenderloin? For pulling? Typically, this would not work seeing as how there is not enough fat and connective tissues to produce the proper pulling effect. But after scouring the web for an alternative to roasting and grilling, I came across several people that swear it works. I think it may be the unlikely ingredient in this one that works for tenderizing the cut of meat. My years of chemistry are eluding me at the moment. It must be a blond day!!

As per my usual modus operandi, I have melded together two recipes to create a masterpiece (fingers crossed)!

Ashley's CrockPot Pulled Pork Tenderloin

Pulled Pork before BBQ sauce

ingredients:

• 3 lb pork tenderloin
• 12 oz root beer
• 1/2 onion chopped
• 1 lg clove garlic sliced
• 18 oz BBQ sauce
• salt and pepper
• hot sauce (optional)
• hamburger buns

procedure:

1. Rub the loin with salt and pepper. Using a fork, poke holes in the loin. Then place in the crockpot.
2. Add onion and garlic on and around the loin. Then gently pour the root beer over the loin, onions and garlic. For an extra kick, add a small amount of hot sauce. (I used a household favorite Tapatio)
3. Cover and cook on low for 5 to 6 hours or until the meat is tender and easily pulled apart with a fork.
4. Drain root beer and pull (shred) the pork. Add BBQ sauce (I chose store brand honey bbq) and simmer on low for another hour.
5. Add the meat to toasted hamburger buns and Enjoy!