This is a super easy and super yummy dinner. We had a priest friend, Fr. Brian, come to dinner last week and I didn't want to be working in the kitchen. It was great! And leftovers to boot (Fr. Brian took some home too!).
1 2 1/2-3 lb pork sirloin roast or shoulder
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
1 1/2 - 2 medium onions, cut into thin wedges
1 cup root beer (not diet)
2 tbsp garlic, minced
3 cups root beer (2-12 ounce cans and not diet)
1 cup chili sauce
several dashes hot pepper sauce (optional)
hamburger buns or sweet Hawaiian rolls
- Trim fat from meat.
- Sprinkle meat with salt and pepper and brown in large skillet in oil.
- Drain off fat and place met into 4-5 quart slow cooker.
- Add onions, 1 cup root beer and garlic.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Prior to serving, combine 3 cups root beer and chili sauce in medium saucepan.
- Bring to boiling, then reduce heat. Boil gently, uncovered, stirring often, until reduced to 2 cups (about 30 minutes). Add hot pepper sauce, if desired.
- Transfer meat to cutting board and shred with a fork.
- Remove onions with slotted spoon and place on platter and discard juices. Add shredded meat.
- To serve, place meat and onion on buns or rolls. Spoon on sauce!