pulled pork sandwiches with Jack Daniels sauce

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Last night we had pulled pork sandwiches with Jack Daniels sauce. So good. I bought Kaiser rolls with cheese on them and made some (freezer) fries.

Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions
1. Place the pork tenderloin 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 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Notes:
I used a 3 lb pork shoulder for my 4-quart slow cooker and layered onion slices on the bottom of the crock. This made enough for about 6 sandwiches, not 8, though our Kaiser buns were bigger than a regular hamburger bun. The pork was soaking overnight in two 12 oz. bottles of Henry Weinhard's rootbeer and cooked for about 9 hours the next day.

I started making the sauce first and when it was almost ready I took the pork out, separated the onions, and shredded it. Then when the sauce was ready, I mixed about half of it in with the pork and stirred it up.

Ingredients
1 head garlic
1 teaspoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's teriyaki sauce
1 teaspoon soy sauce
1 1/3 cups dark brown sugar
3 teaspoons lemon juice
3 teaspoons minced white onions
1 teaspoon Jack Daniels Whiskey
1 teaspoon crushed pineapple
1/4 teaspoon cayenne pepper

Directions
To roast garlic
1. Cut about 1/2” off the top of the garlic.
2. Cut the roots so that the garlic will sit flat.
3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
4. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
5. Bake in a preheated 325 degree oven for 1 hour.
6. Remove and let it cool until you can handle it.

For glaze
1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
2. Stir occasionally until mixture boils, then reduce heat to simmer.
3. Add remaining ingredients to pan and stir.
4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
6. Make sure it doesn’t boil over.
6. To use, grill meat until almost done, then use the glaze otherwise it will burn.

Notes:
I bought pre-roasted garlic, so I just used a handful from the jar. The reduction took closer to an hour than 45 mins. I didn't like that this recipe used small portions of certain ingredients; then I didn't know what to do with the rest of it. For example, I bought a 14oz. can of crushed pineapple, but I only need a teaspoon. Also, the grocery store I went to only had medium sized bottles of Jack Daniels, so I had to buy the whole bottle and only use a teaspoon of that. At least with the pineapple I could always eat it, but I doubt I'll ever drink the remaining whiskey.