Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 5 qt. crockery cooker. Sprinkle meat with the salt and pepper. In a lg. skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions and the one cup root beer and garlic.
Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.
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.
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 8-10 servings.
DO NOT SUBSTITUTE WITH DIET ROOT BEER.
Originally Submitted
10/15/2010
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