BBQ pork on a bun
October 2, 2002
MAKES 8 TO 10 SERVINGS
1 (2-1/2- to 3-pound) pork sirloin
roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions, cut in thin
wedges
1 cup root beer (see Note)
2 tablespoons minced garlic
Sauce:
3 cups root beer (two 12-ounce
bottles or cans)
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
(toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with salt and pepper. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, 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.
For sauce, in a medium saucepan combine 3 cups root beer and the chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.
Transfer meat to a cutting board. or serving platter.
Using a slotted spoon, remove onions from cooking juices and place on a serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, if desired, line buns with lettuce and tomato. Add meat and onions; spoon on sauce.
From Better Homes and Gardens New Cook Book, 12th edition
Nutrition facts per serving: 433 calories, 12 g fat, 3 g saturated fat, 89 mg cholesterol, 45 g carbohydrates, 35 g protein, 877 mg sodium, 3 g fiber