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Pork Sandwiches with Root Beer Barbecue Sauce Recipe

Pork Sandwiches with Root Beer Barbecue Sauce Recipe

My tasty recipe is sure to please a crowd! People say they love the subtle heat and hint of sweetness in these saucy sandwiches. Try serving them with coleslaw and pickles. —Karen Currie, Kirkwood, Missouri
TOTAL TIME: Prep: 30 min. Cook: 9-1/2 hours YIELD:8 servings


  • 2 pounds boneless pork sirloin roast
  • 1 medium onion, sliced
  • 2 tablespoons dried minced garlic
  • 3 cups root beer, divided
  • 1 bottle (12 ounces) chili sauce
  • 1/8 teaspoon hot pepper sauce
  • 8 kaiser rolls, split


  • 1. Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
  • 2. In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
  • 3. Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.

Reviews for Pork Sandwiches with Root Beer Barbecue Sauce

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Reviewed Nov. 16, 2015

"We didn't like this recipe at all. We made ourselves eat the rest because we didn't want it to go to waste. Won't be making this again. The sauce was horrible!"

Reviewed Jun. 22, 2015

"The pork was great but the sauce was just ok"

Reviewed Nov. 10, 2014

"The meat cooked nicely but if I made again I would use bottled sauce. My family did NOT like the sauce. The dog wouldn't even eat it! We threw it away and ordered pizza."

Reviewed Apr. 27, 2013

"Had this at a work potluck and loved it! So yummy and it was the recipe most asked for."

Reviewed May. 22, 2011

"My family loved this recipe. To start, I cannot eat hot sauce and it was omitted completely so it wasn't missed. The simmered sauce was delicious! The only problem was that it was a little too runny, so the next time I added cornstarch to thicken it just a bit. There are no leftovers with this!"

Reviewed Sep. 6, 2010

"This got mixed reviews in my house. I personally can't say it was bad, but I wouldn't say it was good either. I found it somewhat tasteless. It was just a sweet tasting sauce with no zip. I'd rather a bottled sauce, so it wasn't worth the time to simmer it. The pork itself was fine. Those who love root beer in my house liked this. Like other reviewers have noted, there is too little hot sauce to add anything to the flavor and I didn't take a chance with that much garlic so I did cut it back. I also tried it after adding bottled sauce and it was much better."

Reviewed Aug. 28, 2010

"Really like the sweet undertones the root beer gives the bbq sauce. The sauce is light, but tasty. I did make a couple of adjustments - used fresh minced garlic (didn't want to buy the dried 'cause I would not have other uses for it) and used several shakes of the hot sauce. I did not taste the kick mentioned and that was ok. Wondering if the amount of dried garlic was a misprint. Seems like a lot. I would have given this 5 stars if not for the garlic and hot sauce changes. Thanks for the recipe. It will be great for football Saturdays and Sundays."

Reviewed Mar. 25, 2009

"I made this recipe for my sister's 50th birthday party and was very disappointed. I love garlic but even after adding the root beer based sauce, the overwhelming garlic flavor was awful. Speaking of the sauce, maybe doubling the recipe for that might have made this better but I don't think so. I ended up adding a bottle of Bull's Eye Sweet and Tangy barbeque sauce just to serve it. Another thing, 1/8 teaspoon of hot sauce was like a drop in a bucket.


Reviewed Jan. 30, 2009

"I have been making a similar recipe to this one that I got from another magazine a few years ago. They are yummy."

Reviewed Jan. 30, 2009

"The "barbeque sauce" is the remaining root beer, chili sauce & pepper sauce simmered & reduced to a thick sauce. :-)"

Reviewed Jan. 28, 2009

"This recipe does not call for barbeque sauce."

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