Monday, February 23, 2009

Pulled Pork Sandwiches with Root Beer Sauce

This recipe ROCKS. I've made it a handful of times, because reducing the Root Beer Sauce sometimes takes time that I don't have. But when I have the time, it's totally worth it. The sauce is the shining star of the recipe, and it has encouraged me to go out and find more recipes for reducing sauces! I got the recipe from Better Homes and Garden a few years ago. I served the sandwiches with Coleslaw.

My husband was in love with these. Raving on, and on, and on! My son ate a few pieces of pork, but I count that as a victory!
I am also posting this recipe at $5 Dinner Challenge, although I know it is OVER $5.....This is my first posting there, but I just can't do the crazy breakdown math yet, so I'm posting what all the ingredients cost whole at the store. Also we ate it for 3 meals, so I count that as a VICTORY since it was so yummy!

Cost breakdown:
Pork Roast $5.59
2 Liter Root Beer .78
Chili Sauce - leftover from another recipe
10 pk Buns - $1.50
Huge onion - $1.04
Garlic and Seasonings - pantry

Coleslaw:
Shredded Cabbage mix - 1.68
Milk, Mayo, Vinegar, seasonings - pantry

$10.59 Total - for 3 meals:$3.53/meal!
OK maybe that's under $5! Enjoy!


Pulled Pork Sandwiches with Root Beer Sauce
Makes 6 servings

3 pounds pork roast
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium onions
1 cup root beer (do not use diet)
2 tablespoons minced garlic
3 cups root beer (do not use diet)
1 cup bottled chili sauce
Several dash hot pepper sauce
8 hamburger buns spilt and toasted

Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 5 quart crockery cooker. Spray cooker with non-stick spray. Place meat in the crockery cooker and sprinkle the roast with salt and pepper. Add onions, the 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 the Root Beer sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until reduced to 2 cups. If desired, stir in bottled hot pepper sauce.

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. Spoon meat onto buns, top with onions if desired. Spoon on sauce and save some for dipping.

Easy Cooking | Simple Cooking 

2 comments:

  1. Okay, I am officially drooling!

    This sounds Great!

    ReplyDelete
  2. i just made this for lunch and it was a huge hit!! i will be definitely adding it to our list of meals. thanks

    ReplyDelete