Pulled Pork with Root Beer Barbecue Sauce
- 1 (2 1/2- to 3-pound) pork sirloin roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 medium onions, cut into thin wedges
- 1 cup root beer
- 2 tablespoons minced garlic
- 3 cups root beer (two 12-ounce cans or bottles)
- 1 cup bottled chili sauce
- 1/4 teaspoon root beer concentrate (optional)
- Several dashes of hot pepper sauce (optional)
- 8 to 10 hamburger buns, split
- Lettuce leaves (optional)
- Tomato slices (optional)
- Trim fat from meat. If necessary, cut roast to fit into crockery cooker.
Sprinkle meat with the salt and pepper.
- In a large skillet brown roast on all sides in hot oil. Drain.
- Transfer meat to a large crockery cooker.
- Add onions, the 1 cup root beer and garlic. Cover; cook on LOW for 8 to
10 hours or on HIGH for 4 to 5 hours.
- Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles
of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently,
uncovered, stirring occasionally, about 30 minutes or until mixture is reduced
to 2 cups.
- Add root beer concentrate and bottled hot pepper sauce if desired.
- Transfer roast to a cutting board or serving platter. Discard juices.
- Using two forks, pull meat apart into shreds.
- To serve, line buns, either plain or toasted, with lettuce leaves and tomato
slices, if desired. Add meat and onions, then spoon on sauce.
Makes 8 to 10 servings.
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