Preparation

• Lightly season the pork with salt and pepper.

• Heat the oil in a large skillet (cast-iron works well) until it sizzles. Add the pork and quickly sear the meat to a light brown on all sides.

• Place the meat in a 5-quart slow cooker.

• Cut onions in half from root to stem, then slice into very thin wedges. Using your hands, separate the wedges into thin onion strings. This should yield about 3 cups of onions.

• Peel the garlic cloves, then pound with the flat of the knife. The cloves should hold together, but have a little break to release the flavor in the slow cooker.

• Add the onion strings, then the garlic cloves to the slow cooker. Pour in 1 cup of root beer.

• Cook on the low setting for 8 to 10 hours.

• For the sauce, combine the remaining 3 cups root beer with the chili sauce in a 3- or 4-quart saucepan. Bring to a boil, then reduce the heat to medium-low and cook for 45 minutes to 1 hour or until reduced to about 2 cups of thickened sauce.

• Add crushed red pepper flakes to taste in the last 15 minutes.

• Remove the onions from the slow cooker to a serving dish. Discard the garlic cloves.

• Take out the pork chunks and let rest for 15 to 20 minutes.

• Using two forks, pull the meat apart until you have a fine shred. Transfer to the serving dish.

• Toss the shredded pork with the sauce and serve.