I regularly cook with beer.
Many chilis that I make are made with a bottle of beer (or part of one and I get to finish off the rest). Beer is a great marinade for brats before grilling them. There is a beer brined turkey breast that I just love. In every one of those cases the beer I cook with contains alcohol and made with barley and hops. This recipe, however, is made with an entirely different kind of beer: one from the root.
It really sounds a little strange but the root beer works here. You retain some of the taste, but it is not overpowering and works with the other ingredients.
I bought the 2 liter of root beer just for this recipe. After putting it into the cart, and knowing I’d have quite a bit left over, I decided to buy some vanilla ice cream to make root beer floats. The in-laws came over for dinner and after making a bunch of floats I looked at the bottle and had just enough left for this recipe. You have to like it when a plan works out.
The pork in the slow cooker.
Making the sauce.
Time to start shredding. This just fell apart and was so easy to shred.
Back in the pot.
Pork Sandwiches with Root Beer Barbecue Sauce Recipe
Prep Time: 30 min | Cook Time: 9-1/2 hours | Makes: 8 Servings
- 1 boneless pork sirloin roast (2 pounds)
- 1 medium onion, sliced
- 2 tablespoons dried minced garlic
- 3 cups root beer, divided
- 1 bottle (12 ounces) chili sauce
- 1/8 teaspoon hot pepper sauce
- 8 kaiser rolls, split
Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.