- 1 (2 1/2 to 3 lb) pork sirloin roast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp cooking oil
- 2 med. onions, cut into thin wedges
- 1 cup root beer*
- 2 Tbsp minced garlic
- 3 cups root beer (2 12-oz cans or bottles)*
- 1 cup bottled chili sauce
- 1/4 tsp root beer concentrate (optional)
- Several dashes bottled hot pepper sauce (optional)
- 8 to 10 hamburger buns, split (toasted, if desired)
- Lettuce leaves (optional)
- Tomato slices (optional)
- *Do not use diet root beer
Directions1. Trim fat from meat. If necessary, cut meat to fit into a 3.5- to 5-quart crockery 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, the 1 cup root beer, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high for 4 to 5 hours.
3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups 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. If desired, add root beer concentrate and hot pepper sauce.
4. 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 leaves and tomato slices. Add meat and onions; spoon on sauce.