CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Pulled Pork Sandwiches with Root Beer Barbecue Sauce

pat's
recipe box


Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Crockpot Sandwiches
    Prep Time:       Cook Time:       Total Time:  

1 2-1/2- to 3- pound boneless pork sirloin roast
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 Tbsp. minced garlic
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
6 to 8 dashes hot pepper sauce (optional)
8 to 10 hamburger buns or Kaiser rolls, split (and toasted, if you like)
Lettuce leaves (optional)
Tomato slices (optional)

Directions
1. 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 slow 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.

2. 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.

3. 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 you like.

4. 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 you like. Add meat and onions; spoon on sauce.
Makes 8 to 10 sandwiches.

Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pulled Pork With Root Beer Barbecue Sauce
   by arnoswife








Pulled Pork With Root Beer Bbq Sauce
   by sgre52160



1 (3-4 lb.) Pork Sirloin roast 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tbsp vegetable oil 1 large onion, cut into wedges 1 1/4 cup root beer (NOT DIET) 2 tbsp minced garlic 3 cups root bee




Root Beer Barbecue Beef Sandwiches
   by arnoswife








Root Beer Barbecue Sauce
   by sgre52160



1 cup root beer and ketchup 1/4 cup lemon and orange juice 3 tbsp Worcestershire sauce 1 1/2 tbsp packed dark brown sugar 1 tbsp light molasses 1 tsp liquid smoke 1/2 tsp grated lemon peel, grou




Alabama Pulled Pork Sandwiches With White Barbecue
   by sgre52160



Sauce: 1/2 cup mayonnaise 2 tbsp white vinegar 1 tsp coarsely ground fresh pepper 1 tsp fresh lemon juice Dash of salt Pork: 1 1/4 lbs pork tenderloin, trimmed 1/2 cup ap





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.