Sweet and Savory Root Beer Pulled Pork
By: Leah Rodrigues
Published: June 13, 2013

Root beer pulled pork is a delicious meal made in the crock pot. A pork sirloin roast is cooked low and slow so that the meat becomes tender, like butter. The homemade root beer barbecue sauce is the perfect balance of sweet and savory. Serve this pulled pork on a sesame seed bun with pickles and a drizzle of barbecue sauce.
Root Beer Pulled Pork



Ingredients:
 
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)








   
 Directions: 
   
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.

Directions:  
     
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.