Recipes and Cooking Root Beer Pulled Pork Sandwiches 3.6 (31) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Slow Cook Time: 8 hrs Heat Time: 10 mins Total Time: 8 hrs 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless pork sirloin roast ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 tablespoon minced garlic 3 cup root beer (two 12-ounce cans or bottles) 1 cup chili sauce ¼ teaspoon root beer concentrate (optional) 6 - 8 dashes hot pepper sauce (optional) 2 - 4 tablespoon 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: 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. 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. 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: 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. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote lettuce and tomato in an insulated cooler with ice packs. 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. Must-have equipment: 2 1/2- to 5-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs (optional) Rate it Print Nutrition Facts (per serving) 421 Calories 9g Fat 48g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 421 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 98mg 33% Sodium 1412mg 61% Total Carbohydrate 48g 17% Total Sugars 25g Protein 35g Vitamin C 3mg 15% Calcium 90.9mg 7% Iron 2.9mg 16% Potassium 592mg 13% Folate, total 52.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.