- 4 pounds of pork tenderloin
- 24 fluid ounces of root beer
- Homemade bbq sauce (Hubby’s recipe consisted of approximately 12 ounces ketchup, 6 ounces molasses, 6 ounces Worcestershire sauce, a tablespoon or two of garlic power, a tablespoon or two of onion powder, a half-tablespoon of cayenne pepper, and a half-tablespoon black pepper)
Place the pork tenderloin in a large crock pot along with the root beer. Cover and cook on low until well done and the pork shreds easily, about 5 to 6 hours.
Like a lot of barbecue that isn’t of a typical Carolina style, this one was all about the sauce. We tasted the meat before mixing it with the sauce, and truthfully, couldn’t quite discern the root beer much, if at all. Therefore, we don’t know that it was necessary to use root beer per se, and perhaps any liquid of your choice would have done. Once it was coated in the sauce, though, damn was it good. All those kudos go to Hubby for the sauce he created. Sauces and rubs are, after all, his forte.
- 2/3 cup butter, softened
- 1 cup sugar
- 3 eggs, beaten
- 1 and 2/3 cups milk
- 2 and 1/3 cups all-purpose flour
- 1 cup cornmeal
- 4 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 ear of corn, raw, kernels removed
Preheat your oven to 400-degrees.
In a mixing bowl (we used a stand mixer), cream the butter and sugar. Combine the eggs and milk in another bowl. In a third bowl, combine flour, cornmeal, baking powder and salt.
Add the wet and dry ingredients to the creamed butter/suger mixture alternately until everything is incorporated.
Dump in the raw corn kernels and give it one last twirl.
Pour the batter into a greased 13x9 dish and Bake at for about 25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm or cold.
I'll tell you what -- the name of this cornbread did *not* lie. It was super-buttery and delicious. A lot of times I will spread butter onto my cornbread before eating it -- that was wholly unnecessary with this one. =)