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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Root Beer Pulled Pork Sandwiches

Makes: 8 to 10 servings
Prep 25 mins Slow Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high) Chill  overnight Heat 10 mins to 15 mins
Root Beer Pulled Pork Sandwiches
  • 1 2 1/2 - 3  pound  boneless pork sirloin roast
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1  tablespoon  vegetable 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  chili sauce
  • 1/4  teaspoon  root beer concentrate (optional)
  • 6 - 8  dashes  hot pepper sauce (optional)
  • 2 - 4  tablespoons  root beer or water (optional)
  •  Lettuce leaves (optional)
  •  Tomato slices (optional)
  • 8 - 10  hamburger buns or kaiser rolls, split (and toasted, if desired)
Directions The day before::

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker with a car adapter. Sprinkle meat with salt and pepper. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. 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.

2. Meanwhile, for sauce, in a medium saucepan combine 3 cups root beer and chili sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally. If desired, stir in root beer concentrate and hot pepper sauce.

3. Remove meat from cooker. Using a slotted spoon, transfer onions to a large bowl and discard cooking liquid. Using two forks, pull meat apart into shreds. Add shredded meat and sauce to onions; stir gently to coat. Transfer meat mixture to a storage container; cover and chill overnight.

Tailgate day::

4. Transfer meat mixture to a large saucepan. Reheat, covered, over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons root beer to keep mixture from sticking. Return meat mixture to cooker.

5. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote lettuce and tomato in an insulated cooler with ice packs.

6. At the tailgating site, plug slow cooker into car adapter and keep meat mixture warm on warm-heat setting. To serve, line buns with lettuce and tomato. Fill with meat mixture.

From the Test KitchenMust-have equipment:
  • 2 1/2- to 5-quart slow cooker with a car adapter
  • Insulated carrier
  • Insulated cooler with ice packs (optional)
Nutrition Facts (Root Beer Pulled Pork Sandwiches)
  • Servings Per Recipe 8,
  • cal. (kcal) 421,
  • Fat, total (g) 9,
  • chol. (mg) 98,
  • sat. fat (g) 2,
  • carb. (g) 48,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 25,
  • pro. (g) 35,
  • vit. C (mg) 3,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1412,
  • Potassium (mg) 592,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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