1-26-2010 very good, pretty easy, served with slice of red onion too
Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
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)
Lettuce leaves (optional)
Tomato slices (optional)
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to
5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a
large skillet brown meat on all sides in hot oil. Drain off fat.
Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours.
3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of
root beer and the 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.
4. Transfer roast to a cutting board or serving platter. Using a
slotted spoon, remove onions from cooking juices and place on serving
platter. Discard juices. Using 2 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. Makes 8 to 10 servings.
*Note: Do not substitute with diet root beer.
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