Prep 30 mins
Cook 9 hrs
From Better Homes and Gardens New Cook Book, 12th edition Enjoy!
Make and share this Pulled Pork with Root Beer sauce recipe from Food.com.
- 2 1⁄2-3 lbs pork sirloin roast
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut in thin wedges
- 1 cup root beer (see Note)
- 2 tablespoons minced garlic
- 3 cups root beer (two 12-ounce bottles or cans)
- 1 cup bottled chili sauce
- 1⁄4 teaspoon root beer concentrate (optional)
- 3 -5 dashes bottled hot pepper sauce (optional)
- 8 -10 hamburger buns, split (toasted, if desired)
- lettuce leaf (optional)
- tomatoes, slices (optional)
- Trim fat from meat.
- If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker.
- Sprinkle meat with salt and pepper.
- In a large skillet, brown meat on all sides in hot oil.
- Drain off fat.
- Transfer meat to cooker.
- Add onions, 1 cup root beer and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- For sauce, in a medium saucepan combine 3 cups root beer and the 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 meat to a cutting board.
- or serving platter.
- Using a slotted spoon, remove onions from cooking juices and place on a serving platter.
- Discard juices.
- Using 2 forks, pull meat apart into shreds.
- To serve, if desired, line buns with lettuce and tomato.
- Add meat and onions; spoon on sauce.
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...