2 lb pork loin
12 oz root beer
1/2 c barbecue sauce
French fried onions (about 3/4 cup)
1 c barbecue sauce
Mix everything together except 1 c barbecue sauce in the crock pot and cook for 10 hours or so. Remove the roast from the sauce, reserve 3/4 c juices, then shred the pork and return to the crockpot with the reserved juices and 1 c barbecue sauce. Combine, then cook on high for about 15 minutes. Serve with your favorite coleslaw on a bun.
Here's the coleslaw recipe I used from the Copycat recipe cookbook I have
8 c (1 head) very finely chopped cabbage ( I used a bagged coleslaw mix with carrots and cabbage)
1/8 t pepper
1/4 c shredded carrot (1 medium carrot) 1/4 c milk
2 T minced onions 1/2 c mayonnaise
1/3 c granulated sugar 1/4 c buttermilk
1/2 t salt 1 1/2 T white vinegar
2 1/2 T lemon juice (I used lime juice)
1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk vinegar, and lemon juice, and beat until smooth.
3. Add the cabbage, carrots, and onions. Mix well.
4. Cover and refrigerate for at least 2 hours before serving.
It's very important to make at least 2 hours in advance, the flavors need to mix for optimum results.
Each sandwich including bun was only 350 calories, so this was great and not super bad for us :).