2 1/2 to 3 pounds pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon 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 crockpot. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain.

Transfer meat to a 3 1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled 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. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two 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.