Recipe: Pulled Pork Sandwiches with Root Beer Barbecue Sauce (crock pot)

PULLED PORK SANDWICHES
WITH ROOT BEER BARBECUE SAUCE

FOR THE PORK:
2 1/2 to 3 lb pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
FOR THE SAUCE:
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several Dashes hot pepper sauce (optional)
TO SERVE:
8 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

TO COOK THE PORK:
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 3 1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic.

Cover; cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

MEANWHILE, TO MAKE THE 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.

TO PREPARE THE PORK:
Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two 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.

Servings: 8
Adapted from source: Better Homes and Gardens