Pulled Pork with Root Beer Sauce - Better Homes and Gardens Cookbook

1 (2 1/2 - 3 pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions cut into thin wedges
1 cup root beer (do not use diet)
6 cloves garlic minced
3 cups root beer (two 12oz cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8-10 hamburger buns, split (toasted if desired)
Lettuce leaves
Tomato slices

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - 5 quart slow 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 onion, the 1 cup root beer, and the garlic.

Cover and cook on low-heat setting for 8-10 hours or on high-heat for 4-5 hours.

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

Transfer meat to a cutting board or serving platter. Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.

Makes 8-10 sandwiches.