CTV Recipes
Search Recipes
Root beer pulled pork with pickled peppers and mustard BBQ sauce
The sweetness of root beer marinates the tender pulled pork and is served with a homemade mustard-based barbecue sauce and pickled veggies.
YIELDS
8
Ingredients
Pork
- 1 pork butt
- 2 bottles root beer
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon black pepper
- 1 cup apple cider vinegar
Pickled jalapeno and onions
- 3 jalapenos, seeded and sliced
- 1 red onion, thinly sliced into rings
- 1/3 cup sugar
- 5 black peppercorns
- 1/2 tablespoon coriander seeds
- 2 whole star anise
- 1 cup red wine vinegar
- 1 tablespoon salt
- 1/4 cup water
Mustard Sauce
- 1/4 cup mustard
- 4 tablespoons apple cider vinegar
- 1/4 cup brown sugar
- 4 tablespoons worchestershire
- 1/2 lb unsalted butter, melted
- 1 teaspoon black pepper
- 1/2 teaspoon celery seeds
Directions
Marinate Pork
- Place one bottle of root beer, salt, paprika, white sugar, and black pepper in a large plastic bag. Cut the pork into three or four large pieces so that they will cook faster. Place the pork into the bag with the root beer marinade and place it in the fridge to marinate for four to 24 hours.
Pickled Jalapeno and Onions
- In a large mason jar add white sugar, peppercorns, coriander seeds, star anise, red wine vinegar, and salt. Place the lid on and give it a shake. Slice the jalapēnos into slices and remove the seeds. Cut the onions into slices. Add both to the mason jar and pickle for 20 minutes to two hours.
Mustard Sauce
- In a small sauce pot heat up all the mustard sauce ingredients stirring occasionally until the butter is melted, sugar had dissolved and the sauce is smooth. Reserve for pork.
Pulled Pork
- Preheat grill to 325° F and set up for indirect heat
- Prepare the smoke box by combining wet and dry wood chips together in the box and place the box over high heat.
- Place the marinated pork on the no-heat side of the grill, and close the lid. Allow the pork to smoke and cook for three hours. Combine the Root Beer and vinegar and place in a spritz bottle. Spray the pork every 20 minutes and continue to cook until the meat is tender and an internal temperature of 190° F is achieved.
- Once rested, shred and mix the pork with mustard sauce and serve alongside pickled veg and buns. Enjoy!
