Pulled Pork with Root Beer Sauce  (Kristina Richins)
Prep: 15 minutes
Cook: 8-10 hours
Makes: 8-10 servings

1, 2-1/2 to 3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer (do NOT use diet root beer)
2 tablespoons minced garlic
3 cups root beer (two 12-ounce cans or bottles, do NOT use diet)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
several dashes bottled hot pepper sauce (optional)

1. Trim fat from meat.  If necessary, cut meat to fit into a 3-1/2 to 5-quart crockery 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, 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 3 cups 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.  If desired, add root beer concentrate and hot pepper sauce.
4. 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.  Serve meat and onions on hamburger buns; spoon on sauce.