2 pounds boneless pork shoulder roast (butt)
1 large yellow onion, sliced in rings
1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting)
1 cup chili sauce (near ketchup in the grocery aisle.)
2 cups root beer
1/2 teaspoon vanilla extract
6 hamburger buns or soft
rolls
[[homemade version of chili sauce: 1 cup ketchup, 1 tablespoon brown sugar, 1/2 tsp allspice, 1/4 tsp ginger, 1 tsp chili powder---it's not identical, but pretty darn
close]]
The Directions.
Put the meat into your pot, and add sliced onion. top with Tabasco sauce, chili sauce, root
beer, and vanilla.
Cover and cook on low for about 8 hours, or until pork shreds easily with a fork.
I plopped my pork in fully frozen, and it took 10 hours on low to be shreddy.
Serve over rice, or on toasted breads or buns.
The Verdict.
This is
such a quick and easy recipe that makes everyone in the house happy.
The rootbeer has a nice sweetness that really brings out the hint of ginger from the chili sauce.
PS: you
can also make this with Dr. Pepper for another great dish! (but then you'd have to change the name... ;-) )
PPS: don't eat pork? that is okay. use a beef roast or chicken thighs --
no worries.
It's easily adaptable spice-wise, and is a great way to feed a houseful of people on a limited budget.
enjoy!!! happy slow cooking!
steph
