1 2 1/2 to 3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer; two 12 ounce cans or bottles
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate optional
several dashes bottled hot pepper sauce, optional
8 to 10 hamburger buns, split and toasted, if desired
lettuce leaves optional
tomato slices optional
Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 5 quart crockpot. 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 setting for 8 to 10 hours or on high for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles 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. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.
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