Crock Pot Pulled Pork with Root Beer Sauce



1  (2-1/2 to 3 lb.) pork sirloin roast

1/2  tsp. salt

1/2  tsp. ground black pepper

1  TB cooking oil

2  medium onions, cut into thin wedges

1  cup root beer

2  TB minced garlic

3  cups root beer (two 12 oz. cans or bottles)

1  cup bottled chili sauce

1/4  tsp. root beer concentrate (optional)

Several dashes bottled hot pepper sauce (optional)

8  to 10  hamburger buns, split (and toasted, if desired)

Lettuce leaves (optional)

Tomato slices (optional)



Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart

crock pot/slow 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.



Cover and cook on LOW heat setting for 8 to 10 hours or

on HIGH heat setting for 4 to 5 hours.



To make the 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.



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.

Jalapeno Roast Beef Sandwiches

Chet, this is my husband's recipe. It has a wonderful
taste and a little kick.

3 to 5 lb roast (largest I've used is a 5 lb)
1 can beef stock
6 - 8 jalapenos (cut into 1/2 pieces)
Salt and pepper to taste

Mix all ingredients in a crockpot. I set ours to 3
(medium) and cook for 8-10 hours. Halfway through
cooking, turn the roast. Just before serving, remove
roast and shred, returning meat to crockpot and then
serve on sandwich rolls with mozzarella cheese.

Pulled Pork Barbecue

4 pound pork roast
2 onions, sliced
1 onion, chopped
5 or 6 cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper

Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way. Cover and cook on low 8 to 12 hours or overnight. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1 to 3 hours or until the onions are soft. Serve on large, crusty buns with a mustard based Carolina style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini; Italian banana peppers. Serve with crisp, homemade slaw.

Pulled Pork
1 pork butt or shoulder
2 bottles of hickory and brown sugar BBQ sauce
Hoagie buns
water

Place pork roast in crock pot. Pour one bottle of BBQ sauce over pork and add enough water to cover meat. Stir water and sauce a little to blend. Cover and cook on low 8-10 hours. Remove pork roast from crock pot onto baking sheet. Shred with two forks. Pour second bottle of BBQ sauce over shredded pork and bake at 350 for 30 minutes. Mound pulled pork onto hoagie buns and enjoy!

Crock Pot Pulled Barbecue Beef



3 lb. beef pot roast

3 TB barbecue rub

2 TB oil



~~~BBQ Beef Sauce~~~

1-1/2 cups cider vinegar

1/4 cup packed brown sugar

1/4 cup Heinz chili sauce

1/2 tsp. crushed red pepper

1-1/2 tsp. barbecue rub

2 tsp. salt

Ground black pepper, to taste

3/4 cup water

Dash of Tabasco hot red pepper sauce



First rub the meat with the barbecue rub. Massage the meat and spread the rub

all over.

Place in a plastic bag or covered container and refrigerate for several hours

or overnight.



Make the BBQ Sauce:

Pour the vinegar, sugar, chili sauce, crushed red pepper, barbecue rub, salt,

pepper, hot sauce,

and water into a storage container. Put on the lid and shake the container so

it is well combined.

Refrigerate the sauce until you are ready to cook the meat. Sear the Beef



When it is time, pour some oil into a pan. When it is hot, sear the meat so

it is brown on all sides.



Place the seared beef in the crock pot/slow cooker. Add 1-1/2 cups of the

barbecue sauce all around

the meat.



Cover and cook on HIGH heat setting for the first hour and then turn to LOW

heat setting and cook for

8 more hours.



Remove meat from crock/potslow cooker, place on a large plate or bowl. Using

a fork and butter knife,

shred the meat into pieces.



Add some of the barbecue sauce to moisten the beef. Serve on hamburger rolls

topped with coleslaw.

Crock Pot Pulled Pork with Root Beer Sauce



1 (2-1/2 to 3 lb.) pork sirloin roast

1/2 tsp. salt

1/2 tsp. ground black pepper

1 TB cooking oil

2 medium onions, cut into thin wedges

1 cup root beer*

2 TB minced garlic

3 cups root beer (two 12 oz. ea. cans or bottles)*

1 cup bottled Heinz chili sauce

1/4 tsp. root beer concentrate, optional

  Several dashes Tabasco hot pepper sauce, optional

8  to 10  hamburger buns, split, and toasted, if desired

   Lettuce leaves, optional

   Tomato slices, optional



Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart

crock pot.

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 crock pot. 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.



To make the Sauce:

In a medium sauce pan 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.



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.