Bottles of root beer are usually reserved for the kids and ice buckets during summer holidays. But instead of drinking the tasty beverage, why not turn it into a barbecue sauce?
Root beer is one of those classic carbonated drinks that’s delicious on a hot summer day, especially with a scoop or two of vanilla ice cream in it. And since it always seems to bring a smile to the kiddies’ faces, it’s a guaranteed hit at summer holiday parties like Memorial Day or the Fourth of July. But root beer doesn’t have to be reserved for drinking. It makes a pretty darn good barbecue sauce as well. Just mix a couple bottles with some Tabasco and your favorite barbecue sauce and you’ve got a tangy condiment that’s perfect over pulled pork, chicken or any other protein you might be cooking this holiday.
Root beer pulled pork sandwiches
Yields 8 sandwiches
- 1 (2-3 pound) boneless pork loin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 purple onion sliced
- 1 yellow onion sliced
- 3 bottles of root beer, divided
- 1 cup barbecue sauce
- 6 garlic cloves, minced
- 1/4 teaspoon Tabasco sauce
- 8 hamburger buns
- Trim the fat from the pork loin and sprinkle with salt and pepper.
- Heat oil in a large skillet and brown pork on all sides, two to three minutes. Transfer pork to a four- or six-quart slow cooker. Add the onions, garlic and one bottle of root beer to the slow cooker. Cover and cook on high for four to five hours.
- While the pork cooks, stir together the remaining root beer, barbecue sauce and Tabasco in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes until the sauce is reduced by half.
- When the pork is ready, transfer to a cutting board and shred with a fork. Discard the cooking liquid but do not turn off the slow cooker.
- Return the pork to the slow cooker and pour the root beer/barbecue sauce over the pork. Toss to coat. Cover and let sit for at least 30 minutes.
- Using a slotted spoon, spoon the meat onto the hamburger buns and serve.