Wednesday, May 18, 2011
After a couple of failed attempts at having all the ingredients for this dish in stock, I finally decided to hide the root beer in a place where they would never find it before I needed it---the bottom of their empty clothes hamper. :) I got the pork started while the kids were in school, so they didn't actually see me adding the root beer, but it didn't seem to matter whether they knew of the presence of soda (or "pop" if you live in the West), they still devoured these tender, flavorful sandwiches with the reckless abandon of red meat/soda deprived children. :) The kids and hubby all gave it five stars....while I gave it a four star rating for wishing the sauce was a little thicker. In any case, they're good, easy, and perfect for a summer gathering! Enjoy!
Source: Better Homes and Gardens New Cook Book
2-1/2 to 3 -pound pork sirloin roast
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbs. vegetable oil
2 medium onions, cut into thin wedges
4 cups root beer, divided (DON'T use diet root beer)
2 Tbs. minced garlic
1 bottle (12-ounces) chili sauce
Several dashes bottled hot pepper sauce, to taste (optional)
8-10 hamburger buns, toasted
Directions: Trim fat from meat if necessary. Sprinkle meat with salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to slow cooker. Add onions, only ONE CUP of the root beer, and garlic.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Meanwhile, for sauce, in medium saucepan combine the remaining root beer (3 cups) and the jar of chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally , about 30 minutes or until mixture has reduced to 2 cups. If desired, add hot pepper sauce to taste.
Transfer meat to a cutting board. With a slotted spoon remove onions and set aside. Discard cooking juices. Using 2 forks, pull meat apart into shreds. To serve, if desire, line TOASTED buns with lettuce leaves and tomato slices. Add meat and onions; spoon on sauce.
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