50+ Friends Club Cookbook
Soups and Sandwiches

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Pulled Pork with Root Beer Sauce


From the Kitchen of: Pepper
Source:   "Better Homes and Gardens"


1. Trim fat from meat. If necessary, cut roast to fit into a 31/2- to 5-quart crockery 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 onions, the 1 cup root beer, and garlic.

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

3. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.

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Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.4% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 777mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Makes 8 to 10 sandwiches
Prep: 15 minutes
Cook: 8 to 10 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0