Pulled Pork With Root Beer Barbecue Sauce

Photo: Jo Ann

Ingredients

Recipe

1 (2 & 1/2-to-3 pound) boneless pork sirloin roast

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon cooking oil

2 mediums 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 bottled hot pepper sauce (optional)

8 to 10 hamburger buns, split (and toasted, if desired)

Preparation

Trim fat from pork. If necesary, cut roast to fit into crockery cooker. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all side in hot oil. Drain of fat. Transfer roast to 3 & 1/2, 4, or 5-quart electric slow cooker. Add onion wedges, 1 cup root beer, and garlic. Cook, covered on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Meanwhile, for sauce, in a saucepan, combine 3 cups root beer and chili sauce. Bring to a boil, reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.

Transfer roast to a serving platter. With a slotted spoon, remove onions from juices and place on platter. Discard juices. Using two forks, pull pork apart into shreds. To serve, if desired, layer a couple forkfuls of purchased coleslaw onto bun. Add pork and onions; spoon on sauce.