Courtesy of "More Make it Fast, Cook it Slow" by Stephanie O'Dea/Hyperion, 2010.
|2 pounds boneless pork shoulder roast||2 cups root beer|
|1 large onion, sliced in rings||1/2 teaspoon vanilla extract|
|1 to 2 tablespoons Tabasco sauce (start with 1-you can increase to taste after cooking)||6 hamburger buns or soft rolls (I make rolls out of a gluten-free bread mix)|
|1 cup chili sauce (near the ketchup in the grocery store)|
Use a 4-quart slow cooker. Put the meat into the slow cooker and add the onion slices. Top with the Tabasco sauce, chili sauce, root beer, and vanilla.
Cover and cook on low for 8 to 10 hours, or until the pork shreds easily with a fork.
Shred completely, and serve on toasted buns or rolls.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf