Pulled Pork with Root Beer BBQ Sauce
- 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)
Directions
1. 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. 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.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 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 desired.
4. 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.
Nutrition Facts
- Calories 356,
- Total Fat (g) 10,
- Saturated Fat (g) 3,
- Cholesterol (mg) 59,
- Sodium (mg) 786,
- Carbohydrate (g) 44,
- Fiber (g) 1,
- Protein (g) 22,
- Vitamin A (DV%) 4,
- Vitamin C (DV%) 9,
- Calcium (DV%) 4,
- Iron (DV%) 13,
- Percent Daily Values are based on a 2,000 calorie diet
Strawberry BBQ Pork Sandwiches
- 1 2-1/2- to 3-lb. boneless pork sirloin, shoulder, or butt roast
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. cooking oil
- 4 cups strawberries, halved or quartered
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 4 cloves garlic, minced
- 1 tsp. dried rosemary, crushed
- Bottled hot pepper sauce (optional)
- 8 rolls or buns, split
- Fresh parsley leaves (optional)
- Green tomato wedges (optional)
Directions
1. Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.
2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.
3. Using two forks, shred pork; discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
4. Serve pork on buns. Top with additional sauce and parsley. Pass remaining sauce. Serve with tomato wedges. Makes 8 sandwiches.
Nutrition Facts
- Servings Per Recipe 8 sandwiches
- Calories 359,
- Total Fat (g) 10,
- Saturated Fat (g) 3,
- Monounsaturated Fat (g) 4,
- Polyunsaturated Fat (g) 3,
- Cholesterol (mg) 89,
- Sodium (mg) 738,
- Carbohydrate (g) 31,
- Total Sugar (g) 10,
- Fiber (g) 3,
- Protein (g) 35,
- Vitamin C (DV%) 77,
- Calcium (DV%) 10,
- Iron (DV%) 18,
- Percent Daily Values are based on a 2,000 calorie diet
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