Friday, May 6, 2011

Root Beer BBQ Pork Sandwiches

This was really good despite the fact that it has sweet soda in it! In fact, you can't really taste the sweetness or rootbeer flavor in the pork. It's just a juicy, tender pork roast, that is shreds wonderfully and is perfect as a sandwich filling. You could also use it in a salad or wrapped up in a tortilla with your favorite taco fillings. I used a 2-liter bottle of A&W rootbeer, but you can use cans if you want- it's just cheaper to buy a 2-liter bottle. The only adjustment I think that I'll make next time is to drain the juices from the roast before I shred it and add the BBQ sauce- the meat was just really wet and made our buns really soggy. If your roast looks dry, you could reserve the drained juices and add them back into the roast as needed to help add some moisture. And if you are concerned about the cut of the pork roast- it doesn't really matter. A cut without the bone is easiest for shredding, but even then if you roast has a bone, it should slip out pretty easy once the roast is done cooking. The recipe comes from a freezer meal computer software program called 30 Meals in One Day and it's a welcome addition to my crockpot recipes!

Root Beer BBQ Pork Sandwiches

1, 3 lb pork sirloin roast
1 cup root beer
1/2 tsp salt
1/2 tsp pepper
2 cups onion, wedges (about 2 small onions; I would thinly slice the onions if you are going to keep the onions in with the pork at the end)
2 Tbl garlic, minced (I used somewhere around 7-8 cloves)
2 12 oz cans root beer (about 3 cups of rootbeer)
1 12 oz bottle chili sauce

Trim any visible fat from roast. Cut roast into 4 pieces and place in slow cooker. Pour 1 cup root beer over roast. Sprinkle meat with the salt and pepper. Add onions and garlic. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours (Low will help the roast be more tender and easier to shred). In a medium saucepan combine root beer and chili sauce. Bring to a boil. Reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Remove roast and onions from slow cooker. Allow to cool enough to handle. Discard broth (I didn't this time, but I will next time- the buns were soaked by the extra juices). Shred meat and combine with onions (I didn't add the onions back in). Pour root beer sauce over all. Stir to coat. Serve on buns with lettuce and tomatoes, if desired.

Directions for freezing:

Allow to cool completely. Place in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and sauce. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Line buns with lettuce leaves and tomato slices. Add meat, onions and sauce.

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