Last week we used Maple Syrup to give our ribs a sweet taste and this week we continue with another sweet ingredient to accompany our Pulled Pork.
The Root Beer Sauce livens up our tender pork sirloin roast and the added chili sauce give it a kick of heat to balance out the sweetness. This is definitely an easy meal that you can start early on game day or even the night before. It's also great for leftovers throughout the week.
- 3-pound pork sirloin roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cooking oil
- 1 large onion, cut
- 1 cup root beer
- 6 cloves garlic, minced
- 3 cups root beer (two 12-ounce cans or bottles)*
- 1 cup bottled chili sauce
- 8 hamburger buns
- Lettuce leaves
- Tomato slices
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- For the sauce, combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.
- Transfer to a cutting board or serving platter. Drain liquids and save onions. Using 2 forks, pull meat apart into shreds.
- Serve on buns with lettuce leaves and tomato slices, if desired. Add onions and spoon on sauce.