- 2 ½ to 3 lb. Pork Sirloin Roast
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Cooking Oil
- 2 Medium Onions , cut into thin wedges
- 1 C Root Beer
- 2 tbsp Minced Garlic
- 3 C Root Beer (2 12oz cans or bottles)
- 1 C Bottled Chili Sauce
- Several dashes bottled Hot Pepper Sauce (optional)
- Root Beer Concentrate
- 8 – 10 Hamburger Buns (toasted if desired)
- Toppings: lettuce, tomato, cheese (as desired)
Trim fat from meat. If necessary, cut roast to fit into slow cooker. Sprinkle meat w/ salt & pepper. In a large skillet, brown roast on all sides in hot oil. Drain. Transfer meat to slow cooker. Add onions, 1 C of root beer, and garlic. Cover, cook on low setting for 8-10 hours or a high setting for 4-5 hours.
Meanwhile, for 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.
Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on a serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns w/ desired topping. Add meat and onions, spoon on sauce. Makes 8-10 servings.
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