Root beer barbecue sauce? Our critics say it’s delish
September 22, 2006
Pulled Pork with Root Beer Barbecue Sauce
• 1 21Ú2- to 3-pound pork sirloin roast
• 1Ú2 teaspoon salt
• 1Ú2 teaspoon black pepper
• 1 T. cooking oil
• 2 medium onions, cut into thin wedges
Recommended Stories For You
• 1 cup root beer (not diet root beer)
• 2 T minced garlic
• 3 cups root beer (two 12-ounce cans or bottles)
• 1 cup bottled chili sauce
• 1Ú4 teaspoon root beer concentrate (optional)
• Several dashes bottled hot pepper sauce (optional)
• 8-10 hamburger buns, split and toasted
• Lettuce leaves, tomato slices (optional)
To prepare the meat
Trim fat from meat. If necessary, cut roast to fit into slow cooker. Sprinkle meat with salt and pepper. In a large skillet heat oil over medium-high heat. Brown roast on all sides in hot oil. Drain off fat. Transfer meat to a 31Ú2-, 4- or 5-quart electric slow cooker. Add onions, 1 cup root beer and garlic. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
To make the sauce
In a medium saucepan, combine the 3 cups root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally. If desired, add 1Ú4 teaspoon root beer concentrate and several dashes hot pepper sauce.
Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onion from juices and place them on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, if desired, line the bottom half of the buns with lettuce leaves and sliced tomatoes. Add meat and onions; spoon on sauce. Add bun tops. Makes 8-10 servings.
• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.