To turn a pork roast into barbecue for sandwiches, place the pork roast into the slow cooker with 1 16-ounce bottle of root beer, and cook on low for seven hours, or until the meat shreds easily. Drain the root beer, and shred the meat. Add 1 18-ounce bottle of barbecue sauce to the slow cooker, and cook for one hour on high. Serve on hamburger buns.
Pour 1 cup of water, 3/4 cup of red wine and 3 tablespoons of soy sauce into the slow cooker. Add a 2-pound pork tenderloin roast, and turn the roast several times to coat it with the mixture. Cover the top of the roast with 3 tablespoons of minced garlic and a dash of black pepper. Cover and cook on low for four hours. Serve the cooking liquid on the side as sauce.
Another recipe calls for heating 2 tablespoons of oil in a skillet. Brown the roast on each side in the skillet, and transfer to the slow cooker. In a small bowl, mix together 1 can of cranberry sauce, 1/2 cup of Catalina salad dressing and 1 tablespoon of soy sauce. Pour mixture over the pork roast, cover, and cook on low for four to five hours, or until the meat is tender.
Whisk together 1 tablespoon of cornstarch, 1 teaspoon of orange zest and 1/4 cup of orange juice. Add to the slow cooker and stir. Cook for 10 minutes, or until sauce thickens. Serve with the pork roast.