Root Beer Pulled Pork Sandwiches
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.
- 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.
From the Test Kitchen
2 1/2- to 5-quart slow cooker with a car adapter
Insulated cooler with ice packs (optional)
Nutrition Facts (Root Beer Pulled Pork Sandwiches)
- Per serving:
- 421 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 98 mg chol. ,
- 1412 mg sodium ,
- 48 g carb. ,
- 1 g fiber ,
- 25 g sugar ,
- 35 g pro.
cneuhaus5 104 Days Ago
3 stars, tasty, will try again with substantial tweaks, like cutting back on onion & garlic a bit (both a little overwhelming). Had no root beer concentrate so used 4C root beer in sauce instead of 3, then cooked everything down to 2 cups. Cook & reduce root beer to 1 cup BEFORE adding chili sauce---as soon as you add chili it starts to splatter BADLY. Everywhere. Even through a splatter screen. You may need 2 cups sauce if tailgating the next day so it doesn't dry out but if same day it's too much & too runny. Cook down to 1-1/2 cups.