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Pulled Pork with Root Beer BBQ Sauce/Macaroni Salad (6/1/2007)

Pulled Pork with Root Beer BBQ Sauce

1 (3-4 lb.) Pork Sirloin roast
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 large onion, cut into wedges
1 ¼ cup root beer (NOT DIET)
2 tablespoons minced garlic
3 cups root beer
1 bottle Heinz chili sauce
Several dashes of hot pepper sauce (optional)
Lettuce leaves
Tomato slices

If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 ¼ 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 3 cups of root beer and bottled chili sauce. Bring to boil; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce if desired. When meat if finished cooking, using two forks, pull meat apart into shreds right in the crock pot. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce. I would recommend a sturdy bun or roll. Enjoy!

Macaroni Salad

1 16 oz. Pkg. Elbow macaroni-cooked according to package directions
4 hard boiled eggs, peeled and chopped coarsely
3 ribs celery-sliced
1 medium onion, finely chopped
½ cup sliced green olives with pimentos
¾ cup mayonnaise (light mayo is fine)
2 tablespoons milk
2 tablespoons distilled white vinegar
1 tablespoon white sugar
1 teaspoon salt

Fold all ingredients together in a large bowl and refrigerate for 1 hour or overnight before serving.

This week Van's in East Dubuque has Georges DuBeouf's
Beaujolais-Villages (Bo-jo-lay Vill-ahhj) for $5.99. It's a supple,
silky, ripe red wine that is best when served lightly chilled.

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