PULLED PORK SANDWICHES with ROOT BEER BARBECUE SAUCE

PULLED PORK SANDWICHES with ROOT BEER BARBECUE SAUCE


1 2-1/2 to 3 lbs. Pork sirloin roast
½ 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 (two 12-oz. cans or bottles)
1 cup bottled chili sauce
¼ tsp. root beer concentrate (optional)
6-8 dashes hot pepper sauce (optional)
8-10 hamburger buns, split, and toasted if desired
Lettuce leaves (optional)
Tomato slices (optional)


Trim fat from meat, if necessary, cut roast to fit in crock-pot. Sprinkle meat with salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2 to 4 or 5-qt. cock pot. Add onions, the 1-cup root beer, and garlic. Cover; cook on Low-hear setting for 8-10 hours or on high setting for 4-5 hours.

2. 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.

3. 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.

4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove the onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions, spoon on sauce.


Yield: 8-10 servings.