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.