This recipe has been floating around my family for quite a few years now, originally found by my sister Cathleen. This was my first time making it on my own and Blair’s first time sampling it. It is a great dinner for a busy weeknight. I was able to throw all the ingredients into the crockpot the night before and add in the cup of root beer when I plugged it in the morning before leaving for work. The sauce you drizzle over on at the end comes together quickly and is very low maintenance. You wait for it to reduce down and stir it every once in awhile.
As for the meat when it comes out of the crockpot it is very tender and just falls off the bone. The sauce adds a sweet but spicy flavor to the meat. I used a pork shoulder rather than sirloin since that is what I had in the freezer from when I made the pork tacos. I also did not use the root beer concentrate, but I did throw in the few dashes of hot sauce since Blair likes the heat. I toasted the buns and served it with some homemade potato chips. We ate it the next night too alongside some Asian Coleslaw. This recipe does make a ton of pork and I am sure it would freeze well.
Root Beer Pulled Pork
What you’ll need:
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*
6 cloves garlic, minced
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)
What you’ll do:
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. 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 using.
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.
*Note: Do not substitute with diet root beer.
Source: Cathleen Ryer via CDKitchen