Rosemary Root Beer Slow-Cooked Pork with Honey-Lime Slaw

  Rosemary Root beer Slow Cooked Pork  - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!
Fabulous!

After spending thirty minutes taking photos of this sandwich, I was hoping that it would taste as fabulous as it looked. I’m a little fussy with my food styling and like it to be “just right”, I like to take the extra time, if needed but this time I could hardly stand it.

If your a regular visitor here at The Café, you know that Scott, my husband is the wonderful photographer in residence. We work as team, with me as the chief cook and bottle washer, recipe developer, food stylist and post-writer, he’s the one who catches all the great images, edits the posts, encourages me daily (sometimes hourly) in this crazy blogging endeavor and is the CEO of taste-testing.

One of the things we do whenever we take pictures is tether. If you’re not familiar with photography lingo, tethering simply means that we connect a cable from Scott’s camera to my computer. The images are transferred instantly. I get to see the pictures as he’s taking them and on a much larger screen than is available on the camera.

Rosemary Root beer Slow Cooked Pork  - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

 It’s funny, when we tether, how I notice things that weren’t apparent when plating the food. For example, with the first sandwich I put together for these photos, I had no idea how crooked I had cut the roll until it showed up on my screen. It looked a bit like the Leaning Tower of Pisa, you would have laughed. I received some fabulous knives as a gift awhile back but even the best knives don’t help me cut things straight!
So, we went back to the drawing board and for the second sandwich (pictured) Scott cut the roll and guess what? It’s perfect! I guess I need to add “roll slicer” into his job description, what do you think?

Rosemary Root beer Slow Cooked Pork  - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

 The second roll looked great, but I had a bit of touching up to do with the toppings. Too much purple cabbage here, not enough green on that side, a little extra sauce here and …………. on and on. We did finally get it right, or at least as right as it was going to get, because both of us were starving and “dying” to dive into these wonderful looking sandwiches. The aroma was driving us crazy.

 Rosemary Root beer Slow Cooked Pork  - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

 I suspected what the verdict would be because I had snitched a bit as I was shredding the meat. But I had no idea how wonderful the whole combination would be. A delicious roll*, tender, succulent pork, a delightful sweet & spicy sauce and a simple, but perfectly complimentary fresh slaw as the crowning glory.

Rosemary Root beer Slow Cooked Pork - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

 “Fabulous”! That’s exactly what we said and I have a feeling you’ll be saying it too. Not only is this Rosemary Root Beer Slow-Cooked Pork with Honey-Lime Slaw fabulously delicious, it’s easy to put together with the slow cooker (love this one as you can brown, sauté AND slow cook in it) doing most of the work and it can be made ahead and warmed just before serving. See what I mean? Fabulous!

* See those yummy looking rolls? They’re my Sweet Potato Brioche Sandwich/Dinner Rolls. They’re buttery and soft and make the perfect bun for this pulled pork.

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Rosemary Root Beer Slow-Cooked Pork w/ Honey-Lime Slaw

Rosemary Root beer Slow Cooked Pork - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

Unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

  • Author:
  • Yield: 10-12
  • Category: Main

Ingredients

  • 2 liter bottle root beer
  • 3 pounds pork loin or pork tenderloin, most visible fat removed
  • 1 ½ cups barbecue sauce, use your favorite, we love Sweet Baby Rays
  • 2 cloves garlic cloves, finely minced
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon Sriacha sauce
  • 2 teaspoons kosher salt
  • 3 teaspoons finely chopped fresh rosemary, divided
  • sandwich rolls*, for serving
  • Honey-Lime Slaw (see recipe below)

Instructions

  1. Pour root beer into a medium large pot. Bring to a boil, then reduce heat slightly to a maintain a constant simmer. Cook for 30-45 minutes or until root beer is reduced in half to about 1 liter.
  2. Remove from heat and add barbecue sauce, garlic, ginger, sriracha, salt and 2 teaspoons fresh rosemary.
  3. Cut pork into several smaller pieces if using a large loin. If using pork tenderloin, don’t worry about cutting the meat up.
  4. Transfer liquid to a large slow cooker. Submerge meat in liquid. It probably won’t be completely covered but that’s fine. Turn cooker to high and cover. Cook for 4-5 hours or until meat is tender when pierced with a fork. Pork tenderloin will take less time than pork loin, probably around 2 hours. Start checking the meat after about 3 hours.Turn meat pieces once or twice during the cooking process. Don’t overcook or pork will be dry.
  5. Remove meat from liquid and allow to cool slightly before shredding.
  6. Transfer liquid that remains to a medium-large size pot. Skim fat from surface. Simmer for 30 minutes or until it begins to thicken and is reduced to about half the volume. When reduced, taste and add salt and pepper, if needed. Add last teaspoon of fresh rosemary.
  7. While sauce is simmering, shred the pork with two forks in nice bite size pieces. Don’t shred it too fine or it will become mushy. k.
  8. When sauce is reduced, add about half of it to the shredded meat and gently stir to coat the pork. Again, don’t stir too vigorously so that pork pieces break apart. Reserve the rest of the sauce.
  9. Serve pork on buns or sandwich rolls of your choice. Top pork with Honey-Lime Slaw (recipe below), as desired. Pass reserved sauce at the
  10. table.

Notes

* See those yummy looking rolls? They’re my Sweet Potato Brioche Sandwich/Dinner Rolls. They’re buttery and soft and make the perfect bun for this pulled pork. I made them into little pumpkin-shaped rolls for the fall holidays but I usually just make them in the traditional sandwich bun shape.

 

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Honey-Lime Slaw

Rosemary Root beer Slow Cooked Pork - unique and crazy good, this stuff is a real crowd pleaser. The honey-lime slaw takes it right over the top!

Delicious served on it’s own, on tacos or with the Rosemary Root Beer Slow Cooked Pork (from this site).

  • Author:
  • Category: Slaw

Ingredients

  • 3 cups shredded white cabbage
  • 3 cups shredded red cabbage
  • ½ cup chopped fresh cilantro
  • a pinch of salt & pepper
  • ¼ cup fresh lime juice
  • 3 tablespoons honey
  • 1 teaspoon sesame oil

Instructions

  1. Toss cabbages, cilantro and salt in a bowl. Season with pepper, as desired.
  2. Whisk together lime juice, honey and sesame oil until smooth.
  3. Pour honey-lime mixture over shredded vegetables and toss to combine. Serve slaw immediately on top of pork sandwiches or chill for an hour or two, toss again before serving

 



44 thoughts on “Rosemary Root Beer Slow-Cooked Pork with Honey-Lime Slaw”

  • Love your comments on photographing food. I thought my chocolate cake would do me in, every time I thought I had a great photo, after viewing it, I noticed a crumb somewhere. Your photos are beautiful, always an inspiration to this new blogger.

    • Thank you! I’m so happy you enjoyed it and thanks for taking the time to let us know, you are so sweet! Have a wonderful weekend!

    • Thank you! I’m so happy you enjoyed it and thanks for taking the time to let us know, you are so sweet! Have a wonderful weekend!

  • Our home smells great:)

    This is on the menu tonight..all of it:)

    It will be too dark for pics..But I know it will be a dish we will make again.
    We like French Dips..and this is so close..but different:)
    Thanks!

  • My husband looked at me, and with a very serious tone said “This is gooood… Is this from the same place as the strawberry pizza?” Thanks for another fabulous recipe. Yum!

    • Cat, that is so cute. Thanks for getting back to me, I love hearing stories like that. I’m so glad you enjoyed the pork!

  • Great post guys. You both outdid yourselves on this one. Slaw without mayo? yes, yes, yes. Your sauce has a nice kick with the sriachi and I’m crazy about using colas in BBQ sauces. I even used North Carolina’s famous Cheerwine once.
    Sam

  • Loved this post Chris! Y’all are just like us. We tether, but to a tablet. Once we move our photo studio we should be able tether to his computer. What type of camera and lens does Scott use? BTW, love the rosemary in there it sounds divine.

    • Thanks Donna, Scott uses a Cannon 6D Full Frame Camera and he used 3 different lenses for these photos; 100mm macro, 50mm prime and a small zoom.

  • oh, you guys are doing tethering! i think that’s really professional and very helpful where you can just correct whatever you need on the spot. So scott is also a professional roll slicer now? your photos look really fantastic, you’re making everyone hungry here!

  • I have never heard of this technique! SO, these wonderful photos I am always just stunned by have been from your husband? You both are such a wonderful team!! And this post is some of the best work for both of you!!!

  • Wow, so cool you get to see the pictures as Scott’s taking them. I made two recipes and I haven’t even downloaded them to my computer yet. Crossing fingers they turn out!! Your pork sandwiches look incredible and they do look amazing! Can I borrow Scott to take a few photos of my recipes?

  • So pretty … and you’re lucky that your husband is so patient. I think mine would have taken three shots and then started on lunch!

  • We’re going to try pulled pork for the very first time on Sunday, so I am collecting recipes to share with my daughter – this one definitely looks like a contender.
    I appreciate (and am in awe of) the care you take with your photography.

  • How intriguing with the root beer…but I absolutely love everything you make, so I know this is a winner!

    PS…I hope to be baking your Biscoff toffee cookies later this afternoon 🙂

  • This is the best looking and most delicious succulent slow-cooked pulled pork I have seen in a long time…so different with the root beer, and the awesome sweet and tangy sauce; not to mention the topped beautiful colorful slaw and oh, my! the honey lime dressing! Absolutely divine, and heavenly treat that I would dive into right now! xo

  • Gosh I love a good BBQ and this does sound Fabulous! Your pictures are always perfect, the food styling, colors and quality – outstanding! I love how your husband encourages you – I think we have that in common but I often fear it’s because he’s afraid if I quit – I’ll also quit cooking – ha ha. Lovely Chris – can’t wait to try it yummmmmy!

  • Thanks for the recipes; will definitely try.
    Re the barbecue sauce, I noted there is an “extra” number “1” behind the 1 1/2 cups – is this a typo or should it read 1 1/2 – 2 cups?

  • Chris this looks delicious. I can’t tell you how many times I thought I had a decent photo, ate my project only to find out I filmed the wrong side of the pie, or there was something a little off. Lessons learned.

    I hear there is a wireless card available so you don’t have to be tethered. The camera department at Best Buys showed me. I plan on purchasing “when” I get a new camera.

  • I don’t use tethering but, I use Eye-fi, which transfers my photos to the computer instantly. I love the photos that your husband takes and wish I had the patience. I’m usually in a rush and my photos show it…lol! It’s people like you two that give my some hope to slow down and “get it right”. The sandwich sounds amazing too!!

  • I used to shoot tethered and then my laptop died and I could never get it right with the new one. I need a new camera and a new laptop. 🙂

    Your root beer sauce is calling me all the way down here. We don’t have root beer but we have sarsaparilla which is a close cousin. I’m going to have this! I found that tossing the pork in the mixer with the flat blade does a great job of “forking” the pork in half the time.

    I’m so hungry now!

  • I really need to shoot tethered. Now I shoot, run up two flights of stairs to my office and upload to my computer so I can see what I’ve got, run down two flights of stairs, make adjustments, shoot. Then repeat until I get things right. What a workout! But you do need to look at photos on a big screen to see what’s wrong – I definitely need to get a laptop so I can tether. Anyway, great recipe! Love the idea of the root beer. And the food styling is superb – good job!

    • You will LOVE tethering once you start doing it. It’s hard enough to get things right when you tether I can’t imagine doing it your way John, but you get great shots, I guess that’s what counts 🙂

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