Rootbeer Pork Loin

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08-24-2011, 07:44 AM

#11

blueangel

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Join Date: Dec 2010

Location: Kansas

Posts: 20,402

Really sounds good.

08-24-2011, 07:47 AM

#12

KatFish

Super Member

Join Date: Mar 2010

Location: Indiana

Posts: 2,062

Sounds good and very fast to make. I'll have to try this.

08-24-2011, 08:56 AM

#13

Mamia

Senior Member

Join Date: Jan 2011

Posts: 835

Try cooking a ham in root beer, delicious takes away the salty taste.

08-24-2011, 10:34 AM

#14

dixiechunk

Guest

Join Date: Sep 2009

Location: Maryland

Posts: 1,148

I made this recently and it was delicious. Easier than the way I usually make it but my family likes the way I usually make it...which isn't that much more difficult.

08-24-2011, 01:44 PM

#15

sylviasmom

Senior Member

Join Date: Mar 2010

Location: Pueblo, Co

Posts: 663

oh yeah, I'll give that homeless pork loin a home and teach that loose hamburger some morals also. Send them to me!!:)
Sound like some fab dinner.

08-24-2011, 02:43 PM

#16

reeskylr

Super Member

Join Date: Mar 2011

Location: Castle Rock, Washington State

Posts: 1,961

Quote:

Originally Posted by allbright

Omg! Put a homeless pork loin in crockpot, pour a can if rootbeer over and cook on low all day. Remove, shred with 2 forks, add bbq'd sauce and eat on bun...yummy and easy!!!

HOMELESS. I :lol:

Sounds good!

08-24-2011, 03:01 PM

#17

Ann L

Super Member

Join Date: Apr 2010

Location: Burlington, NC

Posts: 1,730

Quote:

Originally Posted by sylviasmom

oh yeah, I'll give that homeless pork loin a home and teach that loose hamburger some morals also. Send them to me!!:)
Sound like some fab dinner.

Count me in! I will help you :lol:

08-24-2011, 06:38 PM

#18

Lostn51

Banned

Join Date: Oct 2009

Location: Bikini Bottom

Posts: 5,652

Quote:

Originally Posted by Mamia

Try cooking a ham in root beer, delicious takes away the salty taste.

You should try Bourbon/Brown Sugar recipe I have its to die for! But being from the south we like our hams salty and it doesnt take away from the curing of the ham. I usually cure my own hams/bacon both country (yum) and smoked. But I still put 300lbs of salt on them a week before curing in the smokehouse.

Billy