Pulled Pork with Root Beer Sauce

I was trying to think of a recipe to post that I make a lot. This one was originally from Better Homes and Gardens, but I kind of came up with my own variation. I watch for pork roast to go on sale at the grocery store and then I buy one to make it. I typically serve it on buns with coleslaw and corn cake on the side.

Pulled Pork with Root Beer Sauce

1 2 1/2-3 lb. pork sirloin roast (I actually like to buy Hatfield Peppercorn marinated ones.)
Seasoning Salt (The one I have has salt, pepper, garlic, paprika, etc.)
1 Tbsp. cooking oil
2 onions, cut into wedges (I use Vidalia or Spanish Sweet.)
2 Tbsp. minced garlic
3 c. root beer (not diet)
1 c. bottled chili sauce

1. If you use the peppercorn meat, you can skip the seasoning salt. Otherwise, season the outside of the roast with seasoning salt, brown meat on all sides in hot oil in skillet.

2. Transfer meat to slow cooker. Add onions, garlic, chili sauce and root beer on top of meat.

3. Cover and cook on low-heat setting for 8-10 hours.

4. When finished cooking, use 2 forks to pull meat apart into shreds.

5. Serve on buns by itself or with barbecue sauce.

This recipe is really easy and the leftovers are even better than the first time you serve it. Yum!