Pulled Pork with Root Beer Barbecue Sauce

A pork sirloin roast, onion wedges and garlic are slow-simmered in root beer in an electric crockery cooker until very tender. The meat is shredded and then served on lettuce- and tomato-lined buns, with a root beer and chili sauce mixture spooned over all. For a more intense root beer flavor, add the root beer concentrate to the sauce.

Ingredients:

• one 2 1/2 to 3 pound pork sirloin roast
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. cooking oil
• 2 medium onions, cut into thin wedges
• 1 cup root beer
• 2 tbsp. minced garlic
• 3 cups root beer
• 1 cup bottled chili sauce
• 1/4 tsp. root beer concentrate (optional)
• Several dashed bottled hot pepper sauce (optional)
• 8 to 10 hamburger buns, split
• Lettuce leaves
• Tomato slices

Directions:

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 3 1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer and the garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan, combine the 3 cups root beer and the bottled chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate, if desired, and bottled hot pepper sauce. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on the serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce and tomato. Add meat and the onions; spoon on sauce.

Number of Servings: 8 to 10