Time 7h15m Yield 12 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over high heat. Cook pork roast in oil 6 to 10 minutes or until brown on all sides. In 3- to 4-quart slow cooker, place pork roast, 2 teaspoon salt, the pepper, onion and 1 cup of the root beer. Cover; cook on Low heat setting 7 to 8 hours. About 30 minutes before serving, in 4-quart saucepan or Dutch oven, heat remaining 2 cups root beer, the chili sauce and 1/2 teaspoon salt to boiling over medium-high heat. Reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until mixture is glossy and reduced to 2 1/2 to 3 cups. Remove pork from slow cooker, discarding cooking liquid. Shred pork, using 2 forks to pull pork apart. Stir in chili sauce mixture. To serve, spoon about 1/2 cup pork mixture in each bun.
Time 8h15m Yield 10 Number Of Ingredients 5 Steps:
Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top. Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor’s Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.
Time 8h20m Yield 14 Number Of Ingredients 10 Steps:
Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork. Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated. Cook on Low for 5 hours. Switch to High and cook until meat is tender and can easily be pulled apart with a fork, about 3 hours more. Carefully remove pork and shred with 2 forks. Drizzle some liquid from the slow cooker over pork to moisten.
Time 8h30m Yield 8 sandwiches Number Of Ingredients 16 Steps:
Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles. Ingredients and Directions To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.
Time 10h Yield 6 to 8 servings Number Of Ingredients 11 Steps:
In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don’t, no worries; proceed to Step 2. Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily. Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
Time 8h50m Yield 12 servings. Number Of Ingredients 4 Steps:
Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 14h Yield 10 serving(s) Number Of Ingredients 15 Steps:
Rub meat with salt and pepper. In a large skillet brown roast in hot oil. Put in crock pot with garlic, onions and root beer. Cover. Cook on low for 8 hours or high for 5 hours. ——RootBeer Sauce———. In a medium saucepan combine the rootbeer, chili sauce and garlic. Bring to a boil, reduce and simmer for about 45 minutes, stirring often. Reduce to 2 cups. Add hot sauce. ——ToServe——–. Remove meat and with 2 forks shred. Place on toasted bun with condiments and spoon on the sauce.
Time 10h Yield 8 servings. Number Of Ingredients 7 Steps:
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 2 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.
Time 9h30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with salt and pepper. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, 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. For sauce, in a medium saucepan combine 3 cups root beer and the chili sauce. Bring to a boil; reduce heat. Boil gently, 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 a slotted spoon, remove onions from cooking juices and place on a serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, if desired, line buns with lettuce and tomato. Add meat and onions; spoon on sauce.
Yield 8 Number Of Ingredients 4 Steps:
Spray your slow cooker with nonstick cooking spray. Place roast inside slow cooker and pour the root beer over the meat. Cook on low for about 6-8 hours (or until meat easily shreds). Take the roast out of the slow cooker and shred using two forks (it should just fall apart). Drain the root beer out of the slow cooker and place the shredded roast back inside. Stir in the bottle of BBQ sauce. Keep warm in the slow cooker until serving. Place meat on hamburger buns or rolls and serve.
