This past weekend we invited Brandon's sister and brother-in-law over to celebrate our joint birthdays a little early. A month before at Bunco, our hostess made a delicious pulled pork dish that left me wanting more, so I took this opportunity to make the recipe myself. And I think everyone liked it! I also made the Asian cabbage salad mentioned here, cheesy potatoes, and we had ice cream cake to celebrate...YUM!
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| {Photo courtesy of BHG.com} |
Pulled Pork with Root Beer SauceCourtesy of BHG.com
2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer (two 12-ounce cans or bottles)*
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.
Meanwhile, 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. Top with sauce just before serving.
**My sauce did not thicken like the sauce I had before. I'm not sure what I did wrong. It still tasted good, it was just a little runny.
Enjoy!
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