Pulled Pork With Root Beer Barbecue
Sauce

1 (2 1/2 to 3 lb.) pork sirloin roast
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 Tbsp minced garlic
3 cup root beer (two 12-oz. cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
Several dashes of hot pepper sauce (optional)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker.
Sprinkle meat with the salt and pepper. In a large skillet brown roast on
all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add
onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10
hours or on high for 4 to 5 hours. 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. 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. Transfer
roast to a cutting board or serving platter. Discard juices. Using two
forks, pull meat apart into shreds. To serve, line buns, either plain or
toasted, with lettuce leaves and tomato slices, if desired. Add meat and
onions, then spoon on sauce. Makes 8 to 10 servings.


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