We found this recipe way too sweet. The cooking of the meat and onions worked out well, and in that step, the root beer only added what my husband calls a "twang" and was not overpowering. I could never get the sauce to thicken up, and it was just sickly sweet. I plan to make this again, but substitute another bbq sauce for the sauce ingredients called for here.
The meat in the recipe turned out very tender. Before shredding, I pulled off the fat. Adding the rootbeer concentrate to this recipe work better than other recipes that called for 3 cups of rootbeer. The sauce was thicker. I placed the shredded pork in a bowl and poured the sauce directly on top; toss to coat meat with sauce.
We liked this recipe, but the sauce ended up being very watery. We'll make it again and figure out how to thicken it up...
MmmMmm, I love this recipe. Sometimes I'll dice up maybe 1/4 cup of red onions and throw them in the sauce along with some crushed red peppers.
I make this recipe often but I don't cook the pork with the rootbeer. I just add water this seems to cut back on the sweetness. I do make the sauce as written and add the hot pepper sauce to it.
I loved this recipe. You can taste the root beer which makes it interesting. The meat was juicy and the sauce just begged to be sopped up with a soft, buttered roll. This is going into my recipe file, for sure.